Quiche lorraine with green salad

Ingredients for 4 portions

• 1 sheetReady-rolled shortcrust pastry
• 150 gBacon, diced
• 1Yellow onion, finely chopped
• 1 tbspOlive oil
• 4Eggs
• 200 mlCooking cream
• 100 mlMilk
• 100 gGrated cheese, Emmental or Gruyère
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper

On the side

• 1Lettuce
• 2Tomatoes
• 3 tbspOlive oil, for the salad
• 1 tbspVinegar

Method

1. Preheat the oven to 180 °C.
2. Line a 24–26 cm tart tin with the pastry, trim the edges and prick the base with a fork.
3. Fry the bacon and onion in the oil over a medium heat for 6–8 minutes, until the onion is soft and the bacon golden.
4. Blind-bake the pastry case in the middle of the oven for 10 minutes, until it has dried out a little.
5. Meanwhile, whisk the eggs with the cream, milk and grated cheese and season with nutmeg, salt and pepper.
6. Scatter the bacon and onion over the pastry case and pour in the egg mixture.
7. Bake for 30–35 minutes, until the filling is set and golden.
8. While the quiche bakes, wash and tear the lettuce and cut the tomatoes into wedges.
9. Leave the quiche to rest for 5 minutes before cutting.
10. Dress the salad with the oil, vinegar and a pinch of salt and serve with the quiche.

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