Preparation
Roll out the shortcrust pastry and line a buttered baking tin. Prick the base with a fork.
Grate both cheeses into a bowl.
Sauté the bacon lardons until golden, let cool, then spread them over the pastry base.
In a separate bowl, beat the eggs with the grated cheeses, cream, and flour. Mix with a fork until the mixture is smooth and well combined.
Season lightly with salt and pepper, and add nutmeg to taste. Pour the mixture over the lardons.
Bake in a hot oven for 20 to 30 min.
Serve hot.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 30 min
Cooking : 30 min
Ingredients and products
- 400 g shortcrust pastry
- 150 g Gruyère AOP
- 140 g Vacherin Fribourgeois AOP
- 25 g butter
- 100 g bacon lardons
- 3 eggs
- 1 tbsp flour
- 3 dl cream
- Nutmeg
- Salt and pepper
