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Potato and bacon quiche

Potato and bacon quiche


10
20
8

Tartiflette is a classic dish from the Savoy region of the French Alps. This hearty gratin is a popular choice with skiers in search of refuelling on the slopes.

Ingredient

8 x Pidy Quiche 8.5cm
3 x sliced waxy potatoes 
200g sliced onions
Pinch of salt
1 x garlic clove
100g Reblochon cheese
80g bacon lardons
200ml white wine
200ml double cream

Method

Preheat the oven to 200°C.

Cook the potato in boiling salted water until tender and leave to cool slightly.

Meanwhile in a frying pan, fry off the onion, salt, bacon and garlic for 4-5 minutes until golden brown, deglaze with the white wine and continue on a medium heat, until most of the liquid has evaporated.

Layer the potatoes with the bacon/onion mix and then pour over the double cream.

Season with salt and pepper and lay Reblochon slices on the top. Bake until golden and bubbly.

For more recipes download our pastry collection magazine 

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