Bacon Cheesecake

Ingredients

• 150 g flour
• 80 g Butter
• 1 tsp salt
• 1 egg
• butter (for the pan)
• flour (for the pan)
• flour (to work with)
• 200 g smoked bacon
• 1 onion
• 4 eggs
• 150 ml milk
• 250 ml Whipping Cream
• 150 g crème fraîche
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 100 g shredded Gruyère cheese

Instructions

1. 1.

   For the dough, sift flour onto a work surface and form a well in the center. Cut cold butter into pieces and distribute around the flour rim. Sprinkle salt over it and crack an egg into the well. From the center outward, using a pastry cutter or your hands, crumble all dough ingredients and knead until cohesive; this requires patience as the crumbs initially resist binding. After a few minutes the dough softens and becomes pliable. Do not knead too long or it will become overly soft and sticky. Shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Grease the quiche pan (or springform) and dust with flour.

3. 3.

   After chilling, roll out the dough on a lightly floured surface using a rolling pin. Dust the pin if necessary to prevent sticking. Roll the dough into a circle slightly larger than the pan, transfer it onto the rolling pin, then place it in the pan. Press down at the bottom and shape a rim with your fingers. Trim excess dough with a knife or spatula. Return the pan to the refrigerator until ready to use.

4. 4.

   Preheat the oven to 180 °C fan. Slice the bacon thinly, then dice into small cubes. Peel and finely chop the onion. Beat the eggs in a bowl with a whisk. Add milk, cream, and crème fraîche, mixing well. Season with salt, pepper, and nutmeg. Combine cheese, onions, and bacon, spread over the dough in the pan. Pour the egg‑cream mixture on top. Bake in the preheated oven (center rack) for about 45 minutes until golden brown. If it browns too quickly, cover with foil.

5. 5.

   When the cheesecake is moist and golden, remove from the oven and let rest briefly before cutting. Serve hot or warm, sliced into pieces.