For 6 people
For 6 people
Preheat the oven to 180°C. Line a tart tin with shortcrust pastry and prick the base.
Sauté lardons briefly; drain.
Whisk eggs with cream, salt, pepper and a pinch of nutmeg.
Spread lardons over the base, pour the mixture and bake 35 minutes until set and golden.
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