Quiche Lorraine with a Side Salad

Serves 4 | 60 mins


For the Filling:

Option 1: Caramelized onions, Lardo, Gruyère or other cheese 

Option 2: Leeks, Spinach, Goat cheese 


Egg mix:

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:

Frize salad 
Radiccio traviso
1 ts mustard
2 parts of oil
1 part of rose vinegar
70 g of cream (optional)
1 part of Wild Rose Vinegar
1 part Nordic Shoyu or Mushroom Garum
2 ts honey



For the Quiche: 

1. Preheat the Oven: Preheat the oven to 180°C (350°F). 

2. 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. 

3. 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. 

4. Prepare the Filling Mixture: In a bowl, whisk together the cream and eggs until smooth. Add the prepared filling ingredients. Season with salt and pepper to taste. 

5. Assemble and Bake: 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. 

6. Rest and Serve: Allow the quiche to rest for about 10 minutes before slicing. Serve warm or at room temperature. 


For the salad: 

1. Wash and dry the different leaves. Place in a salad bowl. 

2. In a small bowl, whisk together mustard, oil, rose vinegar, Nordic shoyu or Mushroom garum, and honey. Season to taste.

3. Just before serving, toss the salad greens in the dressing.

4. Optionally, garnish with nuts, seeds, or cheese. 


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