QUICHE LORRAINE

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  • 450ml. sour creamlorraine
  • 3 egg yolks
  • 1 egg
  • 100gr. grated parmesan
  • 350gr. bacon
  • 40gr. butter
  • 2 spring onions
  • Salt flakes, freshly ground white pepper and nutmeg

For the filling

In a bowl mix the sour cream with the egg yolks and the egg.

In a frying pan with little butter sauté the chopped bacon with the spring onions.

Then mix with the sour cream, the eggs and grated parmesan.

Season with salt, pepper and nutmeg and pour the mixture into the filo cup.

Bake for 20-25 minutes at 180°C.