(*) give of about 26 cm ø.
In a small frying pan melt the butter. Add the flour and cook briefly until soft. Pour in the milk, bring to the boil and cook for 5 minutes, stirring, until the sauce thickens. Cool.
Stir the Cantadou, the egg yolks and the cream into the sauce one by one. Season with salt and pepper. Whip the egg whites until stiff. Sprinkle with cornflour and continue beating until glossy white. Carefully fold into the cantadou cream.
While the sauce is cooling, prepare the beans ready to cook. Cook in enough salted water or over steam until crisp-tender. Drain and rinse with cold water. Drain well.
Spread the pie dough on a baking tray or a pie dish. Prick the bottom regularly with a fork. Pluck the savory from the branches and sprinkle on the pastry base. Spread the beans evenly on top in a star shape. Pour the cheese mixture on top. Cut the bacon slices in half, roll them up and put them between the beans.
Bake the quiche in the oven heated to 200 degrees on the lowest rack for thirty to thirty-five minutes.
Our tip: Use bacon with a subtle smoky note!