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Quiche lorraine with carrot & parsley salad
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Total Time:
1 hour 25 minutes
Indulgent quiche Lorraine paired with crisp Alsace white wine is a divine treat.
Ingredients:
  • 1 tablespoon butter
  • 140 g higher-welfare bacon or lardons
  • 140 g higher-welfare ham
  • 140 g Gruyère cheese
  • 250 ml crème fraîche
  • 2 large free-range eggs
  • 2 large free-range egg yolks
  • 250 ml milk
  • 1 pinch of ground nutmeg
  • 500 g flour
  • 130 g unsalted butter
  • 2 large free-range egg yolk
  • 6 large carrots
  • a few sprigs of fresh flat-leaf parsley
  • 4 tablespoons extra virgin olive oil
  • 1 lemon
Instructions:
  • Prepare the pastry by blending flour and 1 teaspoon sea salt in a food processor. Add diced butter and egg yolks. Pulse, then add 4 tablespoons of cold water until dough forms. Knead briefly, then chill for at least 1 hour. Roll the dough to 5mm thickness and line a tart tin, refrigerate for 30 minutes lined with clingfilm. Blind bake at 180°C/350°F for 15 minutes with weights, then 5 minutes without. Cool. Cook bacon in butter until soft. Mix with ham, Gruyère cheese. Spread over pastry. Whisk crème fraîche, eggs, yolks, milk, nutmeg, season, and pour into the pastry. Bake at 190°C/375°F for 40-45 minutes until golden. Prepare the carrot parsley salad by combining grated carrots, chopped parsley, oil, lemon juice, and season. Serve with the quiche. Enjoy!

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