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Filling:
8 oz lardoons
6 eggs
87 fl oz single cream
2 oz of thinly soft cheese
1 tomatoe
1 Tbspoon of Dijon mustard
salt, pepper & grated nutmeg
Cooking:
1. Pre-heat oven 350°C ;
2. Butter the pie dishes and cut the tomatoe into thin slices.
3. Spread directly the pastry in the pie dishes with your fingers. Let the pastry stand a bit higher than the dish edge.
4. Bake the pastry for 8 minutes; get them out before they shrink, adjust sides if needed.
5. Fry the lardoons in a pan, stirring occasionally, until they get brown and crisp.
6. Beat the eggs and add the cream and seasonning.
7. Pour the lardoons in the beaten eggs, leaving the fat from cooking inside the pan; beat again to mix.
8. For each pie dish, brush the case with the Dijon mustard, cover with sliced cheese, then with sliced toamatoe; pour the eggs mixture on top.
9. Bake for 25 minutes.
10. Serve warm in the individual pie dish with a lettuce.
Shortcrust pastry
Filling:
8 oz lardoons
6 eggs
87 fl oz single cream
2 oz of thinly soft cheese
1 tomatoe
1 Tbspoon of Dijon mustard
salt, pepper & grated nutmeg
Cooking:
1. Pre-heat oven 350°C ;
2. Butter the pie dishes and cut the tomatoe into thin slices.
3. Spread directly the pastry in the pie dishes with your fingers. Let the pastry stand a bit higher than the dish edge.
4. Bake the pastry for 8 minutes; get them out before they shrink, adjust sides if needed.
5. Fry the lardoons in a pan, stirring occasionally, until they get brown and crisp.
6. Beat the eggs and add the cream and seasonning.
7. Pour the lardoons in the beaten eggs, leaving the fat from cooking inside the pan; beat again to mix.
8. For each pie dish, brush the case with the Dijon mustard, cover with sliced cheese, then with sliced toamatoe; pour the eggs mixture on top.
9. Bake for 25 minutes.
10. Serve warm in the individual pie dish with a lettuce.
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Date Added: 2009-04-13 Views : 461