Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette dressing

*Photo courtesy of google plus public photos, but mine looked just like this :)

Quiche Lorraine and Artisanal Salad with Sweet Vinaigrette Dressing

Tonight I prepared a quiche for the family.  After searching the internet, I found a number of great recipes.  I chose to use the ingredients that were on hand to create a delightful dish for the family. 

Here is my recipe:

Quiche Lorraine

1 cup whipping cream

1/4 cup 2% milk

2 large eggs

2 large egg yolks

1/4 teaspoon Salt

1/4 teaspoon Ground pepper

several pinches Nutmeg

1   1/4 Cups Lorraine Swiss Cheese

10 slices of crisply cooked Bacon

Pie crust ( I used refrigerated crust tonight as a short cut)

Preheat oven to 350.*  Place crust in pie tin or baking dish. Bake in oven for 10-12 minutes until it sets up.  Watch for bubbling or add parchment and pie weights . 

Remove from the oven and allow to cool for 15 minutes

Prepare bacon on a skillet and cook until browned and crispy.  Remove and allow to drain on paper towels.

Grate the cheese and set aside.

In a large bowl combine the whipping cream, milk, eggs, salt , pepper and nutmeg.  Whip together until well combined.  

Increase the oven temperature to 375*

Line the bottom of the baked pie crust with bacon strips.  Sprinkle the grated cheese generously over the bacon,  Pour the egg mixture over the bacon and cheese.  Bake 30-35 minutes or until lightly browned on top.

Remove from oven and allow to set up for 15 minutes before serving

Simple Vinaigrette Salad Dressing

1/4 cup Balsamic Vinegar

3 teaspoons Brown Sugar

1 Tablespoon Chopped Garlic

1/2 teaspoon Salt

1/2 teaspoon Fresh Ground Pepper

2/3 Cup of Extra Virgin Olive Oil

Combine the Vinegar, brown sugar, garlic, salt and pepper in a bowl and whisk until well combined.  Drizzle EVOO into the bowl and whisk until all is combined.  Spoon 3-4 tablespoons over freshly washed and torn greens, 

An artisanal mix is nice with this of Dandelion, Red lettuce and Boston lettuce.  Toss dressing with salad.

  *A nice variation would be to add some chopped candied pecans, almonds or walnuts for extra sweetness.

Serve with the quiche and impress your friends and family.

*The remaining dressing can be saved and used for several weeks... just whisk or shake prior to using.

Authors note... the family seemed to enjoy it, even my daughter who said "I don't like eggs, remember" came around and took a piece on her plate along with some salad. 

Enjoy.

       Martha