Makes 4 quiches of 12 cm – Prep: 30 mins – Oven: 30 mins
A new way to make quiche
Ingredients
1
onion
100g smoked bacon lardons
2 eggs
1/4 tsp salt
1 ready-to-roll shortcrust pastry
Pepper
100g smoked bacon lardons
2 eggs
1/4 tsp salt
1 ready-to-roll shortcrust pastry
Pepper
Recipe steps
1
Preheat the oven to 170°C fan.
2
Peel the onion and cut into slices.
3
Fry the bacon lardons for a few minutes in a dry frying pan so that they release their fat and until they start getting some colour. Put into a bowl and set aside.
4
Melt the butter in the pan used for the bacon and fry the onions over a low heat for about 10 minutes until meltingly soft. Set aside.
5
In a bowl, beat the faisselle and eggs with a fork until evenly combined, season with ¼ teaspoon of salt and some pepper.
6
Unroll the shortcrust pastry and cut crosswise in four.
7
Put a pastry piece into a buttered 12-cm quiche mold and fold back any excess. Repeat with the remaining pastry.
8
Distribute the onions and bacon lardons between the four quiches, then top each with the egg flan. Sprinkle with Emmental cheese and bake in the preheated oven for 30 minutes.
9
Serve hot or cold.
Recipe created by Anne’s Kitchen