Quiche Lorraine with Green Salad

Pastry

• 200 g Plain flour
• 1 tsp Fine sea salt
• 100 g Butter, cold
• 1 Egg
• 30 ml Water, cold

Filling

• 150 g Bacon
• 120 g Gruyère cheese
• 3 Egg
• 250 ml Double cream
• ½ tsp Black pepper

Salad and dressing

• 2 tsp Dijon mustard
• 2 tbsp White wine vinegar
• 4 tbsp Olive oil
• ½ tsp Fine sea salt
• 120 g Mixed salad greens

1. Heat the oven to 190°C (375°F). Tip the flour and salt into a bowl, rub in the cold butter until it looks like fine crumbs, then mix in 1 egg and enough cold water to bring it together into a dough. Shape into a disc and chill for 20 minutes.
2. Roll the pastry out and line a 23 cm tart tin, pressing it neatly into the corners. Prick the base all over with a fork and chill for 10 minutes to help it hold its shape. Bake for 15 minutes until the base looks dry and just starting to colour.
3. Meanwhile, fry the bacon over a medium heat for 6 to 8 minutes until golden, then drain off any excess fat. Scatter the bacon over the warm pastry case and sprinkle over the Gruyère. Reduce the oven to 170°C (340°F).
4. Whisk the remaining eggs with the double cream, black pepper and a pinch of salt. Pour into the pastry case and bake for 25 to 30 minutes until lightly golden and just set with a slight wobble in the centre. Rest for 10 minutes before slicing.
5. Whisk the Dijon mustard with the white wine vinegar and salt, then slowly whisk in the olive oil until glossy. Toss with the mixed salad greens. Serve the quiche warm or at room temperature with the salad alongside.

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