Quiche aux lardons

  • Shortcrust pastry 1 roll
  • Smoked bacon 100 g
  • Emmental 50 g
  • Eggs 3
  • Milk 40 cl
  • Thick fresh cream 10 cl
  • Pepper

Preheat the oven to 180°. Grate the Emmental.
In a salad bowl, whisk the milk with the crème fraîche. Add the eggs, then season with pepper.
Fill a tart mold with the shortcrust pastry and prick the bottom with a fork. Spread the bacon on the shortcrust pastry. Pour the milk/cream/egg mixture over it. Sprinkle with grated Emmental.
Bake the bacon quiche for 45 minutes at 180°.

 

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