Put your pre-made pastry into your quiche tin and blind bake for 15 mins on 200 degrees Celsius

Fry your veggie lardons and put to the side.

Cut the gruyère in cubes and scatter over the bottom of your blind baked pastry along with the lardons.

Add your creme fraiche and cream and mix with the eggs. Add a little salt and peper.

Pour the cream mix into the pastry shell and bake for 25 mins