Quiche Lorraine | Emeril Lagasse

A French classic, Quiche Lorraine, is a delicious combination of buttery, flaky crust and tender egg custard with bacon, caramelized onions, and cheese. Whether you serve it for breakfast, brunch, or as dinner with a side salad, this is a recipe you’re going to fall in love with. And even better is its versatility. Omit the bacon, add veggies or change the cheese to your favorite variety. Make it your own!
QUICHE LORRAINE
MAKES ONE 9 TO 10-INCH QUICHE
SAVORY PIE CRUST
1 1/4 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 tablespoons cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
QUICHE FILLING
6 slices bacon, cooked until crisp and chopped, reserving bacon fat
1 cup grated Gruyere cheese (4 ounces)
1 large onion, thinly sliced
1/2 teaspoon coarse salt
1 teaspoon fresh thyme leaves
3 large eggs
1 ¼ cups heavy cream
Freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
Savory pie crust: In the bowl of a food processor, place flour, salt, pepper, and pulse to combine. Add butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to just form a ball.
Transfer dough to a lightly floured surface and shape it into a flat disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.)
On a lightly floured surface, roll out dough into a round, about 1/8-inch thick. Carefully drape dough over a 9 or 10-inch tart pan with a removable bottom, easing in the sides. Trim dough even with the top of the tart pan, discarding scraps, and chill for at least 30 minutes.
Preheat oven to 400 degrees F with rack placed in the middle third of oven. Line tart shell with parchment paper, and fill crust with pie weights or dried beans. Bake until crust is nearly set, 15 to 20 minutes. Remove parchment and weights, and continue to bake until crust is golden, 10 to 15 minutes. Let cool on a wire rack.
Quiche filling: Preheat oven to 325 degrees F. Transfer tart pan to a rimmed baking sheet. Sprinkle the bottom of the crust evenly with cooked bacon.
Heat reserved bacon fat in a large skillet over medium heat. Add onions and season with ¼ teaspoon salt. Cook, stirring occasionally, until onions are caramelized. Transfer onions to crust and spread in an even layer and top with cheese.
In a medium bowl, whisk eggs together with heavy cream. Season with remaining ¼ teaspoon salt, pepper, and nutmeg, and whisk to combine. Pour egg mixture into tart pan to evenly fill. Bake quiche until filling is set and top has lightly browned in spots, 40 to 50 minutes. Remove from the oven and cool briefly before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@petemoss9693]

Emeril . . . . Emeril . . . .Emeril . . . . This looks great - can't wait to make it . As always your The Best !!!

[@ray7419]

Damn I miss this show. Food Network really messed up by losing him.

[@253tubbs]

That's for sure!!! He's really missed.

[@cuzuvmcvoy]

Oh yeah! He is so natural and so engaging. Unlike the newbies that they have right now. I can't stand their amateur forced acting and lack of class. They're not fooling anyone. The ratings are goin' downhill. Everyone's watching KZbin for cooking lessons now.

[@2021-j2d]

This is wonderful! Hi Emeril 🙋‍♀️ A blast from the past to make it seem like the world is “normal” again.

[@katwomanfour5261]

Awww emeril your the best! Looks good and ez! I like it the next day after refridgeration Miss you soooo much we want you back start your own show network. BAM BAM‼️

[@cuzuvmcvoy]

You are not only a great chef, Emeril, but you are a great guy and showman! Lots of love!!! 💕💕💕

[@ruthe.langley4013]

Yeah! Bacon drippings!

[@sitamohammed9141]

The colour of the layers looks as yummy as it tasted thank you.

[@pamhowden8161]

Yummy!

[@danielbuilds]

Hey emril I'm Daniel may and I love your cooking

[@ruthe.langley4013]

Don't forget the yum yum! 😁

[@burpostockings]

I usually dont like quiche, but damn if that dont look good :)

[@The__Shaman]

❤️

[@sitamohammed9141]

Try it love it my favourite recipe.

[@dawnlosavio4593]

Emeril Live keep it lively on Utube videos please 😆😃😁😀😎🥳☺️😉🤗😍😂🥰👏👍💕💝❤️🙏

[@jg2c810]

No onions in Quiche Lorraine.

[@beckv8526]

I miss the old Food Network with Emeril. After he left I stopped watching. I don't like Guy Fieri. But this quiche is what I'm having for dinner tomorrow.