<p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Roll out the pastry into several tart crusts.</font></p><p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Prick the base of the pastry with a fork to prevent it from puffing up during baking.</font></p><p><span style="color: rgb(0, 0, 0); font-family: &quot;Museo Sans&quot;, Arial, Helvetica, sans-serif; font-size: medium;">Melt the bacon in a skillet until they are slightly browned.</span></p><p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Drain and discard the excess fat.</font></p><p><span style="color: rgb(0, 0, 0); font-family: &quot;Museo Sans&quot;, Arial, Helvetica, sans-serif; font-size: medium;">Beat together the crème fraîche, eggs, and milk until you obtain a homogeneous mixture.</span></p><p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Add the drained bacon and grated Emmental cheese.</font></p><p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Season with salt and pepper.</font></p><p><span style="color: rgb(0, 0, 0); font-family: &quot;Museo Sans&quot;, Arial, Helvetica, sans-serif; font-size: medium;">Pour the quiche mixture into the prepared tart crusts.</span></p><p><font color=" #000000" face="Museo Sans, Arial, Helvetica, sans-serif" size="3">Bake until the quiche is golden brown and the mixture is set.</font></p><div><br></div>