Jamie Magazine
By Andy Harris
Perfect for a weekend lunch
About the recipe
It’s rich, and you shouldn’t eat it every day, and the mere mention of this culinary classic divides people. We think there’s nothing better than a slice of warm quiche lorraine, with a chilled glass of Alsace white wine.
Recipe From
Jamie Magazine
By Andy Harris
1 tablespoon butter
140g higher-welfare bacon or lardons
140g higher-welfare ham
140g Gruyère cheese
250ml crème fraîche
2 large free-range eggs
2 large free-range egg yolks
250ml milk
1 pinch of ground nutmeg
PASTRY
500g flour
130g unsalted butter
2 large free-range egg yolks
CARROT & PARSLEY SALAD
6 large carrots
a few sprigs of fresh flat-leaf parsley
4 tablespoons extra virgin olive oil
1 lemon
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