Carrot and radish salad
This quiche goes beyond the notable quiche Lorraine. It has crisp bacon bits and a custard filling, but also quickly caramelized onions, Gruyere cheese and chives. Make it a day ahead if you’d like, then gently reheat it to serve warm or at room temperature.
A quiche is best baked in a metal quiche pan or springform pan with a removable bottom. That makes it easy to remove and transfer to a serving platter. Since a quiche is rich, I like to pair it with a refreshing salad--here, a shredded carrot and radish mixture. Dessert is a wonderful compote of prunes stewed in red wine and Port.
For a shortcut when making the quiche, you can use refrigerated, ready-to-roll pie crust that can be rolled to fit the pan and baked according to the directions on the package.
Place the carrots, radish and green onions in a bowl. Use your hands to mix.
Place the vinegar, oil, parsley, honey, salt and pepper to taste in a small bowl. Mix well. Add to the salad. Toss well. Taste; adjust the seasoning. (This can be made a day ahead and refrigerated.) To serve, stir the salad and drain off the liquid. Arrange the greens in little mounds; top with the salad.
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