Quiche Lorraine

• Shortcrust Pastry(320 g)
• Bacon(200 g)
• Onion(1)
• Butter(1 tbsp)
• Eggs(4)
• Heavy cream(250 ml)
• Milk(100 ml)
• Gruyere(100 g)
• Nutmeg(¼ tsp)
• Black pepper(½ tsp)
• Salt(¼ tsp)
• Lettuce(1)
• Dijon Mustard(1 tsp)
• Vinegar(1 tbsp)
• Olive oil(2 tbsp)

Method

1. 1

   Heat the oven to 200°C. Peel and finely slice {Onion}. Cut {Bacon} into bite-size pieces. Unroll or roll out {Shortcrust Pastry} to fit a 23cm tart tin or pie dish.

   ~5 min

2. 2

   Line the tin with {Shortcrust Pastry}, pressing it into the corners. Prick the base all over with a fork and bake for 8 minutes until lightly set.

   ~8 min

3. 3

   Meanwhile, melt {Butter} in a frying pan over medium heat. Cook {Bacon} and {Onion} for 6 minutes until the bacon is lightly golden and the onion is soft. Spread the mixture over the pastry base, then scatter over {Gruyère}.

   ~6 min

4. 4

   Whisk {Eggs}, {Heavy cream}, {Milk}, {Nutmeg}, {Black pepper}, and {Salt} until smooth. Pour the custard over the bacon filling.

   ~4 min

5. 5

   Bake the quiche for 20 minutes until puffed, golden, and just set in the center.

   ~20 min

6. 6

   Whisk {Dijon Mustard}, {Vinegar}, and {Olive oil} into a quick dressing. Toss with torn {Lettuce}. Slice the quiche and serve with the salad alongside.

   ~0 min