Quiche lorraine with ham and spring onions

Name: quiche lorraine with ham and spring onions
Cook time: 20 min
Total time: 75 min
Yield: 4
Cuisine: French
Ingredients: 6 slice frozen puff pastry; 150 g smoked bacon package; 100 g yorkham; 6 bunch onion bag; 5 medium sized egg; 125 ml fresh cream; 150 g grated French gruyere cheese 47; 200 g oak leaf lettuce melange bag; 250 g romatomat; 1 radish bunch; 4 el extra virgin olive oil; 2 el White wine vinegar

Quiche lorraine with Yorkham, Swiss Gruyere cheese, spring onions and radish salad.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 180 ºC.
Let the puff pastry thaw and cover the quiche mold.
Heat a skillet without oil or butter and bake the slices of bacon in 5 min. Golden brown and crispy. Drain on kitchen paper.
Cut the ham fine and the spring onion in rings.
Put the ham and half of the spring onion in a bowl. Crumble the bacon above and scoop.
Beat the eggs with the whipped cream and cheese.
Spread the ham mixture over the quiche bottom and pour the egg mixture over it.
Fry the quiche in the middle of the oven for about 55 min. And brown.
In the meantime cut the tomatoes into pieces. Mix the rest of the spring onion, lettuce, to and radish in a large bowl.
Mix the oil with the vinegar and spread over the salad. Serve at the quiche.