Quiche Lorraine with Mixed Green Salad Bacon and Egg Pie with Salad

Preheat the oven to 190°C. Place the pie crust in a 9-inch tart pan and prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake another 5 minutes until lightly golden.

While the crust bakes, cook the bacon in a skillet over medium heat for 5–7 minutes until crisp. Transfer to paper towels to drain, then crumble into small pieces.

In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.

Sprinkle the crumbled bacon and grated Gruyere cheese evenly over the pre-baked crust. Pour the egg mixture over the top.

Bake the quiche for 25–30 minutes until the center is just set and a knife inserted near the center comes out clean. Let cool for 5 minutes.

While the quiche bakes, halve the cherry tomatoes. In a small bowl, whisk olive oil, red wine vinegar, and Dijon mustard to make a vinaigrette.

Toss the mixed greens and cherry tomatoes with the vinaigrette. Serve the quiche wedges alongside the salad.