Makes 4 quiches of 12 cm – Prep: 30 mins – Oven: 30 mins
A new way to make quiche
100g smoked bacon lardons
1/4 tsp salt
1 ready-to-roll shortcrust pastry
Preheat the oven to 170°C fan.
Peel the onion and cut into slices.
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.
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.
In a bowl, beat the faisselle and eggs with a fork until evenly combined, season with ¼ teaspoon of salt and some pepper.
Unroll the shortcrust pastry and cut crosswise in four.
Put a pastry piece into a buttered 12-cm quiche mold and fold back any excess. Repeat with the remaining pastry.
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.
Serve hot or cold.