QUICHE LORRAINE
Provided by Emeril Lagasse
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 13
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.
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Wayne Walker
[email protected]I love this quiche! It's so easy to make and it's always a crowd-pleaser.
Usama Ali
[email protected]This quiche is the perfect brunch dish. It's easy to make and it's always a hit with my guests.
Chad Palmer
[email protected]I'm not a huge fan of quiche, but this recipe was pretty good. The crust was a little too dry for my taste, but the filling was creamy and flavorful.
Amoore officially
[email protected]This quiche is a little time-consuming to make, but it's worth it. It's a really impressive dish.
Angie Stokes
[email protected]I followed the recipe exactly and the quiche turned out perfectly. It was so easy to make and it was delicious.
Mahmoud SAWY
[email protected]I made this quiche for my husband's birthday and he loved it. He said it was the best quiche he's ever had.
Md Oliullah
[email protected]This quiche is a great way to use up leftover ham and cheese. It's also a great make-ahead meal.
Hilda Chacon
[email protected]The quiche was perfect! The crust was flaky and the filling was creamy and flavorful.
Saif Alhujran
[email protected]I've never been a big fan of quiche, but this recipe changed my mind. It was absolutely delicious!
Suleman Gill
[email protected]The quiche was a little bland. I think I should have added more salt and pepper.
saif bhatti
[email protected]This quiche is the perfect comfort food. It's cheesy, creamy, and so satisfying.
tabitha boggess
[email protected]I made this quiche for a brunch party and it was a huge success. Everyone loved it!
meshack asamoah
[email protected]The quiche was a little too salty for my taste, but otherwise it was very good.
Beth Thomas
[email protected]This was my first time making quiche and it turned out perfectly. The instructions were easy to follow and the quiche was delicious. I will definitely be making this again!
Aarju Khadkha
[email protected]I've made this quiche several times now and it's always a hit. My family loves it!
Black Cat Cinema
[email protected]This quiche Lorraine recipe is a keeper! The filling was rich and creamy, with just the right amount of cheese and ham. The crust was flaky and golden brown. I will definitely be making this again.