1- Cut a circle from ready-made shortcrust pastry to cover the base of a quiche dish.
2- Spread with a thin layer of chopped tomatoes, sprinkle with gratons or fritons and the chopped chillies.
3- Add salt and pepper to taste and pour on the quiche mixture, filling to 1cm from the top.

1- Mixing: Finely chop the veal shoulder, the ham, the onions, garlic and parsley. Place in a stainless-steel bowl and mix together, progressively adding the eggs (which have been beaten together with the egg yolks), the cognac, salt, pepper, thyme and powdered bay leaf. Add the gratons or fritons.

2- Rising: Leave the mixture to rest for 24 hours in a refrigerator at +5°C before use.

3- Shaping: Cut rounds of the required size out of rolled out flaky pastry (two for each pie). Place half on a baking tray, brush the edges with beaten egg. Spread a layer of the meat filling on each round and cover with a second round. Pinch the edges together to seal, score the top of the pie to decorate and brush with beaten egg.

1- Peel and finely chop the onions. s.
2- Melt the butter in a pan and gently sweat the onions with a little salt and pepper for around ten minutes, until clear.
3- Fold in the flour over a low heat. Cook for around 5 minutes then remove from the heat and add the gratons.
4- Mix the eggs, cream and milk in a bowl, with salt and pepper, and whisk thoroughly.
5- Pour the mixture over the warm onions and mix well.
6- Fill a tart tin up to two thirds with the mixture. Sprinkle with grated gruyere and dot with butter.