Peel the potato and then shred it, rinse under cold water, allow to drain on an absorbent paper.
Take off the Munster’s rind and cut into thin slices.
Mix the milk, cream, eggs and potatoes in a mixing bowl. Salt and pepper to taste, but remember not too much salt as the recipe calls for bacon.
Preheat the oven to Th.6 (210 °C). Place the flaked pastry in a flat baking dish, remembering to butter the bottom of the dish. Then pick the pastry with a fork. Now place the thin slices of Munster with the bacon over the pastry. Cover with the mixture.
Allow to cook for about 35/40 minutes. If you see that the quiche is becoming too browned just place a sheet of aluminum paper over the dish.
Serve slightly warmed
Excellent with a good crisp salad, as for dressing, nothing beats a vinaigrette. Two little suggestions: the bacon tends to rise to the top, cover it with the pastry when placing it in the pan; secondly, don’t completely fill the oven pan to the top as the batter will rise on cooking.
1 roll of flaked pastry
1 potato ( average size )
20 cl.of milk
10 cl of liquid cream
50 grams of smoked bacon
Salt and pepper