This is a brilliantly simple recipe from my mate Sheila. Well, originally from her French neighbour I believe (hence the name). I once made a "proper" quiche years ago with all that blind baking malarkey and it was way too much faff, so this is the first time I have been inspired to make one since!
You need a ready-made round supermarket pastry: pate feuilleté pur beurre (puff pastry); put
in 30 cm tin with the paper still on; prick the base with a fork.
Mix 6 eggs
with enough creme fraiche to come to about 500 ml on measuring jug; add a packet
of grated Comté or Gruyere (or cheese of your choice, I use old Gouda usually, would also be good with a mature cheddar) saving some for on top;
spread a packet of lardons fumés (chopped up smoked bacon for mu UK readers) on the base and pour over the egg mix; add
pepper but the bacon usually is salty enough; bake in oven at about 200°C for
about 40 mins until puffy and golden.
Easy, eh? Being me I chucked in some chopped chilies to the mix :-)