Quiche Lorraine with Salad

Ingredients

Quantities are for one portion.

• 100 mldouble cream
• 100 gmixed salad leaves
• 50 mlwhole milk
• 100 gshortcrust pastry
• salt and pepper to taste
• 1 tbspvinaigrette dressing
• 50 ggruyère cheese, grated
• 2eggs
• 50 gsmoked bacon, diced

Method

1. Preheat the oven. Roll out the shortcrust pastry to line a small tart tin. Prick the base and pre-bake until lightly firm.
2. Fry the diced bacon in a pan until crisp, then scatter it over the base of the pastry shell.
3. Sprinkle the grated gruyère cheese evenly over the bacon.
4. In a bowl, whisk the eggs, double cream, milk, salt, and pepper until smooth.
5. Pour the egg mixture carefully into the pastry case.
6. Bake the quiche until the filling is set and the top boasts a golden hue. Let it rest slightly before slicing.
7. Mix the salad leaves with the vinaigrette and serve beside a large slice of the warm quiche.