Ingredients
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For the pastry
For the filling
Method
-
Prepare the pastry
Rub the flour and cold cubed butter together with a pinch of salt until crumbly, then bring it together with enough cold water to form a smooth dough. Chill in the fridge for 30 minutes.
30 min -
Render the lardons
Lightly fry the diced lardons in a dry frying pan without added fat, then drain off the excess fat through a sieve.
5 min -
Mix the filling
Whisk the eggs with the cream and milk, season with salt and pepper, grate in some nutmeg, then stir in the lardons.
5 min -
Line the tin
Roll out the pastry, place it in a flan tin, prick it all over with a fork and pour over the filling.
10 min -
Bake
Bake in an oven preheated to 180°C for 40–50 minutes, until the centre has set. Serve warm or lukewarm with a green salad.
45 min
| Nutrient | Total (6 slices) | 1 slices |
|---|---|---|
| Energy | 2 970 kcal | 495 kcal |
| Fat | 222 g | 37 g |
| of which saturates | 113 g | 19 g |
| Carbohydrates | 165 g | 27 g |
| Protein | 76 g | 13 g |
| Fibre | 5,4 g | 0,9 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, cream (lactose), milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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