Light Quiche Lorraine

📝 Ingredients

• 1 ready-rolled shortcrust pastry sheet (230 g)
• 200 g turkey lardons
• 4 eggs
• 250 ml semi-skimmed milk
• 100 ml light single cream
• 60 g grated Emmental
• 1 pinch of nutmeg
• 1 lettuce
• 1 tbsp rapeseed oil
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• Salt, black pepper

🍴 Utensils

• Tart tin (26 to 28 cm)
• Frying pan
• Mixing bowl
• Whisk
• Salad spinner

📖 Steps

1. Preheat the oven to 180 °C. Unroll the pastry into the tin, keeping its baking paper underneath, and press it firmly against the sides. Prick the base about ten times with a fork so it doesn't puff up.
2. Bake the pastry case on its own for 10 minutes to blind-bake it: this is what stops the pastry going soggy under the filling. It should be dry to the touch but not yet golden.
3. Meanwhile, brown the turkey lardons in a frying pan without any fat over a medium heat for 5 minutes, stirring, until lightly coloured. Drain them on kitchen paper.
4. In the mixing bowl, whisk the eggs with the milk, light cream, nutmeg and some pepper until smooth. Don't add salt, or only very little: the lardons and cheese are already salty.
5. Spread the lardons and half the Emmental over the pre-baked base. Gently pour the filling over the top, then sprinkle with the rest of the Emmental. Stop 5 mm from the edge of the pastry to prevent it overflowing in the oven.
6. Bake for 30 to 35 minutes. The quiche is done when the top is nicely golden and the centre barely wobbles when you gently shake the tin; a knife inserted in the centre should come out clean.
7. While it bakes, wash and spin the lettuce. Rinse the mixing bowl, then mix the mustard, vinegar and a pinch of salt in it. Whisk in the rapeseed oil to make a well-emulsified vinaigrette.
8. Leave the quiche to rest for 10 minutes out of the oven before cutting it into 4 portions: the filling firms up and the slices hold together better. Toss the salad with the vinaigrette at the last minute and serve together.