QUICHE LORRAINE WITH CARROT & PARSLEY SALAD
1 quantity of pastry (see panel, left) Olive oil 100g (3½oz) smoked streaky bacon, diced, or lardons 100g (3½oz) cooked ham, diced 100g (3½oz) Gruyère cheese, grated 250ml (9fl oz) crème fraîche 2 large free-range eggs, lightly beaten 2 large free-range egg yolks 250ml (9fl oz) semi-skimmed milk A pinch of ground nutmeg
MIXED HERB & GOAT’S CHEESE QUICHE
Half a quantity of pastry (see panel, left, but halve the ingredients) A large handful of mixed fresh herbs, such as tarragon, chives and mint, finely chopped 80g (3oz) goat’s cheese, crumbled 200ml (7fl oz) crème fraîche 200ml (7fl oz) semiskimmed milk 2 large free-range eggs, lightly beaten 2 large free-range egg yolks, lightly beaten A small handful of fresh micro herbs or mixed baby salad leaves, to serve 6 large carrots, grated A small handful of fresh flat-leaf parsley leaves, roughly chopped 4tbsp extra-virgin olive oil Juice of 1 lemon After making the pastry and rolling it out (see panel), lay it over a round 32cm x 4cm
tart tin and press into the base and sides. Then follow the directions for trimming, refrigerating and blind baking. While the base is cooling, add a splash of oil to a large pan over After making the pastry and rolling it out (see panel), lay it over a 24cm x 3cm (9½in x 1½in) tart tin and press into the base and sides. Then follow the directions for trimming, refrigerating and blind baking.
While the base is cooling, turn the oven to 190°C/gas 5. Put the tart case on an oven tray. Scatter over the mixed herbs then dot with the goat’s cheese. Whisk the crème fraîche, milk, eggs and yolks and season. Pour into the case and bake for 30-35 minutes, or until the filling has set and the top is turning golden.
Cool on the tray a little, then sprinkle over the micro herbs or leaves before serving. a medium heat and cook the bacon or lardons until softened. Drain on kitchen paper and allow to cool, then combine in a bowl with the ham and Gruyère. Spread over the cooled pastry case.
Preheat the oven to 190°C/gas 5. Whisk the crème fraîche, eggs, egg yolks, milk and nutmeg in a bowl and season generously. Pour into the pastry case and bake for 40-45 minutes or until the filling has set and the top is turning golden. Remove from the oven and allow to cool in the tin. For the carrot and parsley salad, combine all the ingredients in a bowl, season generously, mix well and serve with slices of warm quiche.