Quiche Lorraine W Simple Salad Emeril Lagasse Recipes

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QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE



Quiche Lorraine W/ Simple Salad - Emeril Lagasse image

Searching for a good quiche recipe, I came across this recipe. I haven't tried it yet. Let me know what you think.

Provided by Cristina Barry

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

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 white 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

Steps:

  • 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.

QUICHE LORRAINE



Quiche Lorraine image

A buttery and flaky crust is filled with a rich custard, caramelized onions, bacon and gruyere cheese. Baked in a pie dish, this classic quiche will never go out of style and is perfect for any meal of the day.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
1 tablespoon unsalted butter
1 sweet onion, very thinly sliced
Kosher salt
4 slices thick-cut bacon, cut into 1/2-inch strips
1 1/2 teaspoons fresh thyme
1 cup shredded Gruyère cheese (about 4 ounces)
3 large eggs
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh chives
Pinch of freshly grated nutmeg
Pinch of cayenne pepper

Steps:

  • Make the crust: Pulse the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts to come together. Add up to 1 more tablespoon ice water, a little at a time, if necessary. Form the dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Remove the dough from the refrigerator and let soften 10 minutes. Unwrap the dough on a floured surface. Roll out the dough into an 11-inch round, lightly dusting with flour as needed and turning the dough occasionally. Carefully transfer to a 9-inch pie plate and crimp the edges with your fingers. Prick the bottom of the crust all over with a fork, then refrigerate until firm, 20 to 30 minutes.
  • Preheat the oven to 350˚ F. Line the dough with parchment paper and fill with dried beans or pie weights. Put on a baking sheet and bake until lightly golden around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until golden brown in the center, 20 to 25 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Combine the butter, onion and a big pinch of salt in a medium skillet over low heat. Cook, stirring occasionally, until the onion is very tender and golden brown, 20 to 25 minutes. While the onion cooks, put the bacon in a small nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crisp, 7 to 10 minutes. Remove to a paper towel-lined plate. Add the bacon to the pan with the onion, along with the thyme.
  • Spread the Gruyère and onion-bacon mixture in the cooled pie crust. Combine the eggs, heavy cream, chives, nutmeg, cayenne and 3/4 teaspoon salt in a large bowl and whisk until combined. Pour into the pie crust. Bake until the quiche is just set and lightly golden brown, 40 to 45 minutes. Let cool before serving.

QUICHE LORRAINE



Quiche Lorraine image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 13

6 ounces ham or lean bacon, diced
1 1/4 cups all-purpose flour
2 teaspoons salt, divided
1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons ice water
1 egg white
2 large onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Gruyere cheese
3 eggs
1 1/4 cups heavy cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Steps:

  • For the pie crust: In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
  • Remove pie crust from refrigerator and preheat oven to 400 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
  • For the filling: In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
  • In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

QUICHE LORRAINE



Quiche Lorraine image

Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes one 11-inch quiche

Number Of Ingredients 7

All-purpose flour, for dusting
Tart Dough for Quiche
10 ounces slab bacon, cut into 3/4-by-1/4-by-1/4-inch strips
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
  • Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
  • Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.

EMERIL'S OSSO BUCO - EMERIL LAGASSE



Emeril's Osso Buco - Emeril Lagasse image

If you don't have Roma tomatoes handy, you can substitute with a small can of whole tomatoes or 2 tbsp tomato paste.

Provided by Cristina Barry

Categories     Poultry

Time 2h40m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
2 (8 ounce) veal shanks, pieces
creole seasoning
2 stalks celery, diced
3 small carrots, peeled and sliced into 1/4-inch rounds
1/2 onion, large dice
salt and pepper
3 roma tomatoes, peeled, chopped
2 sprigs rosemary
2 sprigs thyme
1 1/2 cups red wine
2 1/2 cups chicken stock
3 cups cooked rice

Steps:

  • In a medium sauce pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning.
  • Add the seasoned veal shanks to the oil.
  • Brown the shanks on both sides, about 5 minutes per side.
  • Add the celery, carrots and onions.
  • Season with salt and pepper.
  • Saute for 5 minutes.
  • Add the tomato, rosemary and thyme.
  • Add the red wine.
  • Add 2 1/2 cups of stock to cover the veal.
  • Bring to a boil.
  • Reduce to a simmer and cover.
  • Simmer for 1 1/2 to 2 hours, until the meat is very tender.
  • Season to taste.
  • Serve with rice.
  • Garnish with parsley and Creole seasoning.

Nutrition Facts : Calories 1182.2, Fat 39.6, SaturatedFat 7.4, Cholesterol 180.4, Sodium 717.8, Carbohydrate 109.8, Fiber 5.1, Sugar 13.6, Protein 60.1

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