Quiche Lorraine
Bacon tartlets
- 250 GRAM PUFF PASTRY
- 1/2 CUP CREAM
- 1/2 CUP MILK
- 5 EGGS
- 4 TOMATOES, sliced
- 200 GRAM CHEESE, grated
- 200 GRAM BACON
- 250 GRAM PUFF PASTRY
- 1/2 CUP CREAM
- 40 GRAM FLOUR
- 40 GRAM BUTTER
- BUNCH OF GREEN ONIONS, chopped
- 100 GRAM CHEESE, sliced
- 100 GRAM BACON, cut
Roll out the puff pastry and cover the bottom and sides of a round oven form. Sprinkle the cheese on the bottom, arrange the tomatoes on top. Fry the bacon for 5 minutes and crumble it into pieces, put them on top of the tomatoes. Mix the eggs with the milk and the cream and add salt and fresh milled pepper to taste. Bake 30 minutes at 200 degrees Celsius.
Roll out the puff pastry and cover the bottoms and sides of 12 muffin baking tins. Put a piece of cheese on the bottom of each tin. Fry the bacon for 5 minutes. Melt the butter, stir in the flour. Add milk and cream, bring to the boil, simmer for a few minutes, keep stirring. Mix the green onion, the bacon and the sauce and divide the mixture over the muffin tins. Bake 25 minutes at 180 degrees Celsius.
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