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Quiche lorraine, mesclun, balsamic vinaigrette

Brunch, Cheese, Vegetables and Fruits, Pork

Classic tarte, consisting of a filling of egg (migaine) and cheese.


Recipe for 4 persons


500 Gr
Wheat flour
10 Gr
1 Unit(s)
30 Ml
Olive oil
160 Ml


120 Gr
60 Gr
Gruyere cheese


150 Gr
150 Gr
150 Gr
35% cooking cream
2 Gr

Salad and vinaigrette

4 Handful(s)
Mixed greens
2 Tbsp
Balsamic vinegar
1 Tbsp
Dijon mustard
25 Ml
Olive oil
50 Ml
Vegetable oil
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your Four at 400.00 °F

  • Prep

    Cut the bacon into small dice and blanch for a minute in boiling water.

    Grate the gruyere, reserve it in a bowl in the fridge.

  • Pastry

    In a bowl, mix the salt and the (sifted) flour.

    Make a volcano, creating a hole with your fingers, put the egg, olive oil, and water into the hole.

    Mix all without working the dough too much.

    Transfer your dough to a large flat surface, work it a little more until it's nice and uniform.

    Roll it into a ball, wrap it with saran wrap.

    Keep in the fridge at least 1 hour.

  • Garnish

    In a hot pan with a drizzle of vegetable oil, brown the bacon.

    Drain in a colander.

  • Quiche filling (Migaine)

    Break the eggs into a bowl, beat them lightly with a whisk.

    Mix in the cream then the milk.

    Season the mixture of nutmeg, salt and pepper.

    Put the grated cheese on the bottom of the tarte, and sprinkle the bacon all over the surface.

    Pour the mixture over the filling up to the tarte's edges.

    Place the quiche in the oven for about 30 minutes

  • Salad and vinaigrette

    In a tall container, pour all the ingridients for the vinaigrette.

    Use an imersion blender to mix well until you get a homogeneous vinaigrette.

    At the time of serving, toss the salad with the vinaigrette and add the lemon zest.

  • Plating

    Cut a slice of quiche, place it on a round plate, place the salad next to it.

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