Quiche Lorraine Recipe
Lardon, Gruyère, Mesclun Greens
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Ingredients
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Crust
Filling
Salad
Method
Crust
- 1
Prepare the crust
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Roll out the crust
On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it into the bottom and sides. Trim any excess dough and prick the bottom with a fork. Place in the refrigerator while preparing the filling.
Filling
- 3
- 4
Prepare the filling
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined. Stir in the cooked lardon and shredded Gruyère cheese.
- 5
Assemble the quiche
Preheat the oven to 375°F (190°C). Pour the filling into the prepared crust, spreading it evenly. Bake for 35-40 minutes or until the filling is set and the top is golden brown.
Salad
- 6
Prepare the salad
In a large bowl, combine the mesclun greens, olive oil, and red wine vinegar. Toss gently to coat. Season with salt and black pepper to taste.