- Serves: 4
- Cook Time:
- Prep Time: 40 minutes plus 15 min chilling
- Effort: easy
For the pastry
- 175 g plain flour
- 100 g chilled butter, diced
- 1 egg yolk
- 1 tbsp finely chopped sun-dried tomatoes
For the filling
- 200 g smoked bacon lardons
- olive oil
- 1 small-medium onion, chopped
- 100 g gruyère cheese, grated
- 200 ml double cream
- 200 ml creme fraiche
- 3 large eggs, beaten
- 1 large pinch freshly grated nutmeg
For the salad
- 100 ml extra virgin olive oil
- 100 ml groundnut oil
- 1 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 tsp clear honey
- 1 tsp Dijon mustard
- 1 small garlic clove, peeled and halved
- selection of frisée, rocket and baby chard
1. For the pastry: put all the ingredients in a food processor with a pinch of salt and 4 tablespoons of water. Pulse until the mixture binds together. Tip the pastry onto a lightly floured surface and knead very lightly until you have a smooth ball.
2. Roll out the pastry thinly then gently press it into a 23cm loose-bottomed, fluted flan tin. Trim the edges so the pastry sits just above the rim of the tin. Prick the base with a fork and chill for about 15 minutes.
3. Place a baking sheet in the oven and heat to 180C/160C fan/Gas 4. Line the chilled pastry case with scrunched up baking paper (or foil, shiny-side down) and fill with baking beans. Place in the oven on top of the hot baking sheet and cook for 15 minutes. Remove the baking paper (or foil) and beans and continue baking for a further 5 minutes before taking the pastry case from the oven and reducing the oven temperature to 170C/150C fan/Gas 3.
4. For the filling: gently fry the lardons in a little oil until they are light golden in colour and the fat is crisp. Remove with a slotted spoon. Add the onions to the same pan and fry them until softened. Use the slotted spoon to transfer them to the bottom of the pastry case along with the lardons.
5. Scatter over two-thirds of the cheese.
6. Beat together the double cream, crème fraîche and eggs. Season with a little salt, freshly ground black pepper and the nutmeg. Pour this mixture into the pastry case and bake for 25 minutes, until the filling has just set. Scatter over the remaining cheese and bake for a further 15 minutes, until the top is golden, and the centre of the quiche is set but not firm.
7. For the salad: combine the olive and groundnut oils, lemon juice, vinegar, honey, mustard and garlic in a screw-top jar and shake well. Season with salt and pepper then taste and add any extra vinegar, honey or mustard you think is needed. If possible, leave to stand for 1 hour so the dressing has more garlic flavour.
8. Remove the quiche from the oven and leave it to rest for 5 minutes before removing from the tin. Toss the salad leaves with some of the dressing and serve alongside wedges of the quiche.
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