Greta Sieben & Greg Myshynuik from the Wild Earth Bakery join Rob Williams in the CTV Morning Live Kitchen to make a Quiche Lorraine & Zesty Roasted Carrot and Citrus Vinaigrette. Find out more about the Wild Earth Bakery here.

Quiche Lorraine

Yield: 12

  • 10 slices Bacon
  • 6 oz Cheese Swiss
  • 1 lb Egg, Liquid
  • 2.5 cup Half & Half Cream
  • 1 pinch Nutmeg
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 lb Pie Dough

Directions: Pin out pie dough to less that ¼ inch thick should yield 12 rounds, cut with large metal can press into greased tart pans and chill for 20 minutes. Line the pie crusts with parchment and fill with peas or lentils and bake at 175 C for 20 minutes. Small dice cheese and bacon mix. Combine egg with cream and seasoning. Once pie dough is cooked and cooled remove parchment and add in bacon cheese filling & seasoned egg mixture. Bake again at 175 C for 20 minutes and allow to cool at room temp. Do not refrigerate until they reach room temperature.

Roasted Carrot & Citrus Vinaigrette

  • 1 Tbsp Chili Flakes
  • 2 Tbsp Cumin
  • 2 Tbsp Thyme
  • 6 Tbsp Minced Garlic
  • 1/3 cup Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Orange Juice
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Salt
  • 6 lb Peeled, trimmed whole carrots
  • 6 each Lemons, halved
  • 6 each Oranges, halved
  • 3 cup Grapeseed oil
  • ½ tsp Salt
  • 1 drop Orange oil
  • 1 drop Lemon oil
  • 1 cup Orange juice
  • 1/2 cup Lemon juice
  • 1/2 cup simple syrup
  • 8 cup Spring Mixed Greens
  • 1 cup Sour Cream
  • 1 cup Sunflower Seeds

Directions: Combine all spices in ingredient step 1, for best results prepare the day before to allow all flavours to blend and fully develop. Rub spice mixture onto peeled carrots and halved oranges and lemons and bake in oven at 350 for approximately 25 minutes. Remove the citrus (set aside to cool) and continue to roast carrots until fork tender, then cool.

Place Citrus fruit in a strainer over a bowl, and press to extract as much juice as possible, combine with any pan drippings from the carrots and step 3 ingredients, for best results use the juices to wash over the roasted citrus to pull off as much of the spice mix as possible before emulsifying with hand blender.

Cut the cooled carrots into bite sized portions place on top of mixed greens, top with desired amount of vinaigrette and garnish with sour cream and sunflower seeds.