Quiche Lorraine W Simple Salad Emeril Lagasse Food

QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE

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

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.