Two Quiche Lorraines and a Side Salad

mushroom garum
Nordic Shoyu
wild rose vinegar
Two Quiche Lorraines and a Side Salad
Serves 4

Choose between two different takes on the classic quiche: either Lorraine style with caramelized onions and pancetta, or the other with leeks, goat cheese, and spinach. 

Mushroom Garum
Mushroom Garum
This item is no longer available.
Nordic Shoyu
Nordic Shoyu
This item is no longer available.
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

For the dough:

Pâte brisée or puff pastry, enough to line your tray

For the egg mixture: 

6 eggs
200 g crème fraîche
200 g milk 
2 tbsp Nordic Shoyu or Mushroom Garum
Salt and pepper, to season

For Option 1 - Lorraine

200 g pancetta or bacon
4 onions, finely sliced

For Option 2 - Vegetarian

3 leeks, finely sliced
200 g spinach
150 g goat's cheese

For the salad:

200 g of mixed greens - i.e. lettuce, frisée, radicchio
4 tbsp olive oil
2 tbsp Nordic Shoyu or Mushroom Garum
1 tbsp  Wild Rose Vinegar
1 tsp mustard
2 tsp honey

Method

Prepare the quiche:

  • Preheat the Oven: Preheat the oven to 180°C (350°F). 
  • Pre-bake the Crust: Place the dough in a baking tray, add some weight (such as pie weights or dry beans), and pre-bake for 15 minutes until lightly golden. 

Prepare the filling: 

  • Option 1: Sauté the pancetta until nice and golden brown, and remove from pan. Add the sliced onions and slowly caramelize
  • Option 2: Slice and cook the leeks until browned, then add the spinach and sauté. Crumble the goat cheese and combine.

Prepare the final product:

  • In a bowl, whisk together the cream and eggs until smooth. Add the prepared filling ingredients. Season with salt and pepper to taste. 
  • Pour the filling mixture into the pre-baked pie crust. Bake for about 35 minutes, or until the quiche is lightly golden and set in the center. 
  • Allow the quiche to rest for about 10 minutes before slicing. Serve warm or at room temperature. 

Prepare the salad:

  • Wash and dry the different leaves. Place in a salad bowl. 
  • In a small bowl, whisk together mustard, oil, Wild Rose Vinegar, Nordic Shoyu or Mushroom Garum, and honey. Season to taste.
  • Just before serving, toss the salad greens in the dressing.
  • Optionally, garnish with nuts, seeds, or cheese. 

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