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Preparation
- Prepare the dough for the quiche crust with flour, butter, salt and water and let stand at least 20 minutes.
- Cut the pork belly into small strips or cubes (like lardons), trimming any excess fat. Blanch the pieces of meat by placing them in a pan, covering them with cold water, and then boiling them for 1 to 2 minutes. Drain. You can also brown the meat in a pan, with no oil, and then discard the grease.

- Beat the 4 eggs together in a bowl. Add the 8 oz (25 cl) of cream, the salt, pepper and some grated nutmeg.

- Preheat the oven to 400°F (200°C).

- Roll out the dough with a rolling pin then line a lightly buttered pan with the dough. Prick the bottom of the dough with a fork. Spread the bacon pieces on top of the dough then pour the liquid mixture over the bacon. Bake in the oven at 400°F (200°C) for 30 minutes. Serve warm with a green salad
- Tip: Try making the quiche in a smaller pan with high sides
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