Quiche Lorraine with a Side Salad

A classic and comforting French lunch, featuring a creamy quiche Lorraine and a refreshing side salad with a light vinaigrette.

Prep Time

20 minutes

Total Time

60 minutes

Calories

1150 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.12/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

French

Main Ingredient:

Pork•Eggs

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1Pâte Brisée (Shortcrust Pastry)(Store-bought or homemade)

£2.50

4ozBacon(Cut into small pieces)

£1.50

0.5Onion(Finely chopped)

£0.20

4Eggs

£1.20

1cupHeavy Cream

£1.00

0.5cupMilk

£0.20

0.5cupGruyère Cheese(Grated)

£2.00

0.3tspNutmeg(Ground)

£0.10

0.3tspSalt

£0.01

0.3tspBlack Pepper(Freshly ground)

£0.05

5ozMixed Greens(For the salad)

£1.20

1cupCherry Tomatoes(Halved)

£1.50

0.5Cucumber(Sliced)

£0.40

1tbspShallot(Minced (for vinaigrette))

£0.15

1tspDijon Mustard(For vinaigrette)

£0.05

2tbspRed Wine Vinegar(For vinaigrette)

£0.10

6tbspOlive Oil(For vinaigrette)

£0.30

Total Cost

£12.46

£3.12 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Roll out the pâte brisée and press it into a 9-inch pie dish. Crimp the edges. Prick the bottom of the crust with a fork.
3.
Bake the crust for 15 minutes, or until lightly golden. Remove from the oven.
4.
While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, reserving 1 tablespoon of bacon fat in the skillet.
5.
Sauté the onion in the bacon fat until softened, about 5 minutes. Remove from heat.
6.
In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.
7.
Sprinkle the cooked bacon and sautéed onion evenly over the pre-baked crust. Top with the grated Gruyère cheese.
8.
Pour the egg mixture over the cheese.
9.
Bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool slightly before serving.
10.
While the quiche is baking, prepare the salad. In a bowl, combine mixed greens, cherry tomatoes, and cucumber.
11.
Make the vinaigrette: In a small bowl, whisk together minced shallot, Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
12.
Drizzle the vinaigrette over the salad and toss to combine.
13.
Serve the quiche warm with a side of the dressed salad.

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My Notes

Nutrition Information

Nutrition per serving (350g)

1150 kcal / 4811 kJ

Carbs

45g

17% of RDA

Fat

95g

136% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

45 g

225% of RDA

Chef's Tips

To prevent the crust from puffing up during baking, weigh it down with pie weights or dried beans.

If the crust starts to brown too quickly, cover it loosely with foil.

For a richer flavor, use crème fraîche instead of heavy cream.

You can add other vegetables to the quiche, such as mushrooms or asparagus.

The vinaigrette can be made ahead of time and stored in the refrigerator.

Cooking Equipment

Oven

Stovetop

9-inch Pie Dish

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

French Onion Soup Shooters with Gruyère Croutons

Miniature French Onion Soup shooters topped with cheesy Gruyère croutons, a light and flavorful starter.

45 minutes

4 servings

Easy

"These miniature French Onion Soup Shooters offer a concentrated burst of classic French flavor. The rich, savory broth complements the creamy, cheesy quiche, while the crunchy Gruyère croutons provide a textural contrast that elevates the entire meal without being too heavy. The portion size also keeps it light and fresh."

Dessert

Lemon and Lavender Crème brûlée

A light and elegant crème brûlée infused with the bright flavors of lemon and the soothing aroma of lavender. Perfect as a refreshing dessert after a savory meal.