Grease a tart springform pan and line with your choice of shortcrust, germ or puff pastry.
Fry the dried meat, remove the skin from the onions, dice and sauté in the bacon fat. Cut leek into fine rings, rinse and add, sauté for 5 minutes.
Spread this mixture evenly on the dough base. Cut the lyonnaise into strips and spread evenly on the pastry base. Mix the eggs with the whipped cream and spices and pour over the top.
Bake in a heated oven at 180 °C for 45 to 50 minutes.
The Lyoner quiche is done when you poke it with a toothpick and no more liquid sticks to it.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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