Potato and bacon quiche

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.