Recipe detail

Roll out the pastry into several tart crusts.

Prick the base of the pastry with a fork to prevent it from puffing up during baking.

Melt the bacon in a skillet until they are slightly browned.

Drain and discard the excess fat.

Beat together the crème fraîche, eggs, and milk until you obtain a homogeneous mixture.

Add the drained bacon and grated Emmental cheese.

Season with salt and pepper.

Pour the quiche mixture into the prepared tart crusts.

Bake until the quiche is golden brown and the mixture is set.