Quiche lorraine, mesclun, balsamic vinaigrette
Brunch, Cheese, Vegetables and Fruits, Pork
Classic tarte, consisting of a filling of egg (migaine) and cheese.
IngredientsRecipe for 4 persons
Salad and vinaigrette
- Salt and pepper
- Vegetable oil
Preparation time: 45.00 min
Preheat your Four at 400.00 °F
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.
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.
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.
Cut a slice of quiche, place it on a round plate, place the salad next to it.
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