Quiche Lorraine

Preparing the mixture

• 500g crème fraiche
• 2 eggs
• 250g bacon
• 100g grated cheeze (optional and to taste)
• Puff pastry dough

• A bowl
• A tart dish

1. Pour the crème fraiche into the bowl. Add both eggs and mix with a fork.
2. Lightly fry the sliced bacon in a pan (no oil).
3. Add the bacon and the cheeze into the bowl, mix well with a fork.
4. Setup the puff on the tart dish. Make it fit well.
5. Puncture the puff dough at random places with a fork. This will prevent it from raising too much.
6. Put in the oven at 180 Celcius for 20 to 30 minutes, until the top has a nice fauve color.