200 g Emmental cheese, grated
Herbs de Provence
Breeze dough/ Shortcrust pastry
Put the dough in a round mould and place it in the oven for 20 minutes.
Meanwhile, fry the bacon and ham in a frying pan.
In a bowl, mix the cream, eggs and grated cheese and then add salt and pepper.
Add the fried bacon and ham to the mixture and pour the mixture over the pastry base.
Decorate the quiche with tomato slices, herbs de Provence and place in the oven for 30 minutes.