Norman Quiche

In this recipe, I cook a quiche Lorraine and add typical ingredients from Normandy (where I live).

The result is a tasty and appetizing quiche to share at the aperitif or in main course.

Before the cooking begins, I have compile a shopping list of all the ingredients you need :

• 1 Flaky pastry : I could make it by myself but I admit that's easier and faster to buy an already done one.
• Smoked pork chest : Mine comes from pig raised on the Manche (a and have been smoked there too.
• 6 Eggs : From chicken kept under extensive holding conditions and in free range.
• 20 cl of Norman thick cream.
• 1 Camenbert cheese : To me the best cheese ever !

• First at all, heat the oven to 200°C
• Put the pastry on a dish and put the dish 10 min in the oven to cook the pastry.

• Put the cream under hot tape water to makes her melty
• Take a mixing bowl and add cream, 6 eggs and pepper.
• Mix it withe a fork.

• Cut of the smoked pork chest skin
• Cut smoked pork chest in strip an cut strip in bacon bits

Camembert (/ˈkæməmˌbɛər/; French: [ka.mɑ̃.bɛʁ]) is a soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northern France.

• Cut it in 2 equal part

• FIll your plate with bacon bits eggs + cream + camenbert

• Put the dish 20 min on the oven at 200 °C.
• When the quich looks shiny it's ready to eat !

Bon appétit !

Thank you very much for reading, I hope gave you some ideas! If you like this intructable and have any suggestions, questions or tips please let me know.