Quiche Lorraine with a Side Salad

Preheat oven to 375°F (190°C).

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.

Bake the crust for 15 minutes, or until lightly golden. Remove from the oven.

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.

Sauté the onion in the bacon fat until softened, about 5 minutes. Remove from heat.

In a large bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper.

Sprinkle the cooked bacon and sautéed onion evenly over the pre-baked crust. Top with the grated Gruyère cheese.

Pour the egg mixture over the cheese.

Bake for 25-30 minutes, or until the filling is set and lightly golden. Let cool slightly before serving.

While the quiche is baking, prepare the salad. In a bowl, combine mixed greens, cherry tomatoes, and cucumber.

Make the vinaigrette: In a small bowl, whisk together minced shallot, Dijon mustard, red wine vinegar, olive oil, salt, and pepper.

Drizzle the vinaigrette over the salad and toss to combine.

Serve the quiche warm with a side of the dressed salad.