Quiche Lorraine W/ Simple Salad - Emeril Lagasse

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6-7
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, chilled and cut into pieces
• 1 -2 tablespoon ice water (or more)
• 6 ounces thick cut bacon, cut into narrow strips (or lardons )
• 2 large eggs
• 2 large egg yolks
• 1 1/4 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch freshly grated nutmeg
• 1 cup grated gruyere or 1 cup swiss cheese
• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar (optional)
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup olive oil
• mesclun or favorite greens, for accompaniment

Recipe

• to make the dough in a food processor:.
• in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
• with the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
• gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
• refrigerate for at least 1 hour.
• to make the dough by hand:.
• combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
• form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
• on a lightly floured surface, roll out the dough to an 11-inch circle.
• fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (alternatively, a 9-inch pie pan can be used.)
• refrigerate for at least 30 minutes.
• preheat the oven to 375 degrees f.
• line the pastry with parchment paper and fill with pie weights or dried beans.
• bake until the crust is set, 12 to 14 minutes.
• remove the paper and weights and bake until golden brown, 8 to 10 minutes.
• remove from the oven and cool on a wire rack.
• leave the oven on.
• in a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
• remove with a slotted spoon and drain on paper towels.
• discard the fat or reserve for another use.
• arrange the bacon evenly over the bottom of the baked crust.
• in a large bowl, beat the eggs, yolks, and half and half. add the remaining ingredients and whisk to combine.
• pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
• for simple salad:.
• beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
• then beat in the oil by droplets, whisking constantly. (or place all the ingredients in a screw-top jar and shake to combine.)
• taste and adjust the seasonings.
• toss a few tablespoons of the dressing with the salad mix and serve immediately.
• if not using dressing right away, cover and refrigerate, whisking or shaking again before use.