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Quiche lorraine with carrot & parsley salad
Perfect for a weekend lunch
Perfect for a weekend lunch
“It’s rich, and you shouldn’t eat it every day, and the mere mention of this culinary classic divides people. We think there’s nothing better than a slice of warm quiche lorraine, with a chilled glass of Alsace white wine. ”
Serves 10-12
Cooks In1 hour 25 minutes plus chilling
DifficultyNot too tricky
Jamie MagazineEggsAlfrescoEaster treatsWimbledonMains
Nutrition per serving
-
Calories 519 26%
-
Fat 34.5g 49%
-
Saturates 17.8g 89%
-
Sugars 4.5g 5%
-
Protein 16.2g 32%
-
Carbs 34.7g 13%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
Ingredients
- 1 tablespoon butter
- 140 g higher-welfare bacon or lardons
- 140 g higher-welfare ham
- 140 g Gruyère cheese
- 250 ml crème fraîche
- 2 large free-range eggs
- 2 large free-range egg yolks
- 250 ml milk
- 1 pinch of ground nutmeg
- PASTRY
- 500 g flour
- 130 g unsalted butter
- 2 large free-range egg yolk
- CARROT & PARSLEY SALAD
- 6 large carrots
- a few sprigs of fresh flat-leaf parsley
- 4 tablespoons extra virgin olive oil
- 1 lemon
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
- For the pastry, combine the flour and 1 teaspoon of sea salt in a food processor. Dice and add the butter and the egg yolks and process for 1 minute. Add about 4 tablespoons of cold water and pulse until the dough is combined.
- Transfer to a lightly floured surface and gently knead for 2minutes, or until the dough is just combined. Flatten to a disc, wrap in clingfilm and refrigerate for at least 1hour.
- Remove the dough from the fridge and roll out on a lightly floured surface to about 5mm thick.
- Lay the pastry over a round 32cm tart tin (about 4cm deep), and carefully press into the base and sides. Trim any excess with a sharp knife, line the case with 4 layers of clingfilm and refrigerate for 30minutes. Preheat the oven to 180°C/350°F/gas 4.
- To blind bake the pastry, fill with pastry weights, rice or beans and bake for 15minutes. Lift out the weights using the clingfilm and bake the pastry for 5more minutes, or until the base is dry. Remove from the oven, place the tin on an oven tray and leave to cool.
- Melt the butter in a large pan over a medium heat, dice and add the bacon or the lardons, then cook until softened. Drain on kitchen paper and allow to cool in a bowl.
- Dice and add the ham, grate in the Gruyère cheese and mix well. Spread evenly over the cooled pastry case. Preheat the oven to 190°C/375°F/gas 5.
- Whisk the crème fraîche, eggs, egg yolks, milk and nutmeg together in a bowl and season generously. Carefully pour the mixture into the pastry case.
- Bake the quiche in the oven for 40 to 45 minutes, or until the filling has set and the top is beginning to turn golden. Remove from the oven and allow to cool in the tin.
- For the carrot and parsley salad, grate the carrots, pick and roughly chop the parsley leaves, then combine with the oil and lemon juice in a bowl. Season generously.
- Serve the salad with slices of warm quiche. Delicious!
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