Put a prepared 32 cm puff pastry on baking tray

• 3 eggs
• 2 dl milk
• 2 dl crème fraîche
• 150 to 200 g bacon strips
• 200 g grated cheese
• 4 cherry tomatoes
• 8 frozen spinach cubes
• Salt, pepper and nutmeg

1. Spread the pastry on the baking tray and pince it with a fork to prevent swelling during baking
2. Cut the cherry tomatoes in half, spread them evenly all over the dough. Also arrange the frozen spinach cubes similarly
2. Beat the eggs, add the milk and the cream. Season with salt, pepper and nutmeg. Pour the mixture on the dough-covered baking tray
3. Fry the bacon in a frying pan and spread it evenly all over the quiche
4. Spread the grated cheese (ideally a mix of gruyere and raclette cheese from the Val d’Anniviers) over the quiche
5. Put the quiche into the oven for 45 minutes at 200 degrees

This recipe is an homage to my wife Cristina who originates from Paris, and who prepared for me a quiche lorraine every time I went to visit her. Now that we have children and thus less time for cooking, we opt for ready-made puff pastry, rather than preparing it ourselves. But the addition of Valais raclette cheese enhances the taste!

Serve with a salad of young leaves and a glass of Cornalin Soleil d’Or.