I prefer not to add salt when cooking with bacon, as it’s already salted.
350 g of shortcrust pastry
200 g of smoked streaky bacon
4 tablespoons of crème fraîche
5 turns of the pepper mill
Dice the streaky bacon after having removed the rind.
Fry the bacon in a pan (do not add butter or oil).
Preheat the oven to 220 °C (th. 6).
Roll out the pastry, place in a buttered pie tin and then poke holes in the dough with a fork.
In a bowl, beat the eggs as if making an omelette. Add the cooked bacon, the cream and pepper. Stir.
Pour the mixture over the pastry.
Bake for 25 minutes and poke any bubbles that might form at the surface.
Remove from the tin and serve.