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 Quiche Lorraine: one with caramelized onions and lardo, the other with leeks, goat cheese, and spinach.

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

For the egg mixture: 

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


For the dough:

Pâte brisée or puff pastry

For the salad:

LettuceFrisée  MizunaRadicchio treviso1 ts mustard2 parts of oil1 part Wild Rose Vinegar70 g cream (optional)1 part of Wild Rose Vinegar
1 part Nordic Shoyu or Mushroom Garum
2 ts 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: Slice and caramelize the onions and cook the lardo until crisp. 
  • Option 2: Slice and cook the leeks until browned, sauté the spinach, and crumble the goat cheese. 

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. 

Get Inspired