From: Chocolate & Zucchini
6.76 fl. oz. whipping cream
About a cup each of ricotta, bacon, sliced thinly, and cantal, or other crumbly, sharp-tasting cheese
1/2 c. flour (This needs to be a short half cup. The actual recipe measurement was 50 g of flour, which comes somewhere between 3/8 of a cup and 1/2 of a cup.)
1/2 c. milk
Preheat the oven to 180°C (360°F), and grease a medium porcelain gratin dish.
In a small skillet, cook the bacon until crispy. Drain on paper towels, then cut in small squares. Crumble the cantal in small pieces.
In a medium mixing bowl, whisk together the eggs, whipping cream and ricotta. Add in the flour, whisking continuously as you pour it in. Pour in the milk, and whisk until thoroughly combined. Season with pepper and a little salt. Do not add too much salt as the bacon and cheese are already quite salty.
Arrange the bacon and cantal pieces evenly in the dish, and pour in the egg mixture slowly so as not to disturb them too much : you want them to stay evenly distributed.
Put the dish into the oven to bake for about 40 minutes, until the top is puffy and golden. Serve immediately or at room temperature — it would be nicely complemented by a salad dressed with walnut oil.