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Bacon and cheese tartlets

A dish lined with puff or shortcrust pastry is filled with whisked egg and milk, toasted bacon and finely cut cheese, sprinkled with chives and baked. From Erken's Stor kokebok (1949), p. 479.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 479 (falt i det fri)

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About the dish

An early quiche-like dish with bacon and cheese, served in the baking dish.

How to make it

  1. 1

    Line the dish

    Line a dish with puff or shortcrust pastry. The puff pastry may be baked a little beforehand.

  2. 2

    Make the filling

    Whisk the eggs with the milk and mix in the bacon. Stir over the heat until smooth. Mix in the finely cut cheese.

  3. 3

    Fill and bake

    Fill the dish. Sprinkle with chives or finely cut leek, a little salt and paprika. Put in a gentle oven for 3–4 minutes.

  4. 4

    Serve

    Serve in the dish.

Changes from the original

"fløtemelk" (milk with some cream) is kept as milk with cream. The oven temperature is not given in the text and has not been interpreted. The oven time (3–4 minutes) follows the text.

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Frequently asked questions

Which cheese suits it?
The text mentions Swiss or sharp Gouda.
Must the pastry be pre-baked?
It is optional. The puff pastry may be baked a little beforehand.
How is it served?
In the dish.

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