John Myers
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Mini Quiche Lorraine with Salad on Honey Mustard Vinaigrette
The perfect mini quiche lorraine with salad on honey mustard vinaigrette recipe with a picture and simple step-by-step instructions.
Dressing:
- 40 ml Balsamic vinegar
- 3 Tl Honey liquid
- 4 tsp Mustard extra hot
- 1 shot Lemon juice
- 1 bunch Seasonal herbs
- Salt and pepper
- 80 ml Olive oil
For the dough:
- 300 g Flour
- 150 g Butter
- 1 pinch Salt
- 75 ml Water
For covering:
- 1 piece Egg
- 200 g Sour cream
- 200 g Grated Gouda
- 1 piece Diced onion
- 125 g Diced Bacon
- Salt and pepper
- Nutmeg
dressing
- Simply mix everything with the magic wand!
dough
- Knead the flour with soft butter, salt and water to form a smooth, soft dough and line the mold up to the top with it.
Covering
- Whisk the egg with the sour cream and stir in the grated cheese. Then fold in the onion and bacon cubes and season with salt, pepper and nutmeg. Put the mixture on the dough and then bake on the middle rack at 180 ° C for about 35-45 minutes.
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