Ingredients :

• Mimolette — Choose a young Mimolette if you want a mild and melting flavor, aged (18 months or more) if you want something bolder, almost nutty. Grate it yourself: pre-grated Mimolette is often too dry and doesn’t melt as well.
• Turkey bacon — Choose it plain, not flavored. Sauté it dry in a pan until it really starts to sizzle — that crackling sound is the signal. It should be slightly crispy, not soft, otherwise it will release water into the quiche during baking.
• Heavy cream — Full fat, 30% fat minimum. Light cream produces a mixture that splits and becomes grainy when cooked. This is not the time to cut corners on this ingredient.
• Cherry tomatoes — Optional but useful: they provide a little acidity that balances the richness of the cheese. Cut them in half and place them flesh-side up — they will caramelize slightly, and that’s what we want.