Jamie

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

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.

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