Quiche Lorraine W Simple Salad Emeril Lagasse
Indulge in the timeless elegance of Emeril Lagasse's Quiche Lorraine with Simple Salad—a perfect dish for brunch, lunch, or a light dinner. This recipe features a flaky, golden pie crust filled with a rich custard made from eggs, heavy cream, and a hint of nutmeg, layered with crispy thick-cut bacon and melty Gruyère cheese for a savory explosion of flavor. Paired with a vibrant mixed greens salad, tossed in a tangy-sweet lemon and honey vinaigrette, this dish achieves the perfect balance of indulgence and freshness. Ready in just over an hour and serving six, this classic French-inspired recipe is both simple to prepare and irresistibly delicious. Perfect for entertaining or a cozy family meal, this quiche and salad duo is sure to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 6 slices Thick-cut bacon, diced
- 1 cup Gruyère cheese, shredded
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Ground nutmeg
- 6 cups Mixed greens
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 0.25 teaspoon Salt (for salad dressing)
- 0.125 teaspoon Ground black pepper (for salad dressing)
Instructions
Preheat the oven to 375°F (190°C).
Roll out or place the prepared pie crust in a 9-inch tart or pie pan. Trim the edges and prick the base with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside.
In a medium skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain.
Sprinkle the shredded Gruyère cheese evenly across the bottom of the baked pie crust. Layer the cooked bacon on top of the cheese.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined. Pour the custard mixture over the cheese and bacon in the crust.
Carefully place the quiche in the preheated oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown. Remove from the oven and let cool slightly before slicing.
While the quiche cools, prepare the salad by whisking together the olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the dressing.
In a large salad bowl, toss the mixed greens with the dressing until lightly coated.
Slice the quiche into wedges and serve warm or at room temperature alongside the freshly tossed salad.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 239 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
