Potato Cheese Quiche with Bacon

Ingredients

• 200 g Flour
• 100 g cold butter
• 1 egg yolk
• Salt
• 200 g Reblochon (or Camembert)
• 500 g potatoes (firmly boiling)
• 150 g bacon (diced)
• 2 tbsp crème fraîche
• 2 onions (finely chopped)
• 20 g butter
• 100 ml White wine
• Salt
• pepper (ground)
• butter (for the tart pan)

Instructions

1. 1.

   Sift the flour, cut the butter into cubes. Mix with the egg yolk, 3-5 tbsp cold water and salt quickly to a medium firm dough, wrap in cling film and chill for 30 minutes.

2. 2.

   Wash potatoes and boil in salted water for about 20 minutes until not fully cooked. Let cool, peel and slice thinly.

3. 3.

   Butter the tart pan and preheat oven to 180°C (convection).

4. 4.

   Sauté onion and bacon in hot butter until golden brown. Deglaze with white wine and mix into the potatoes before filling the pan.

5. 5.

   Trim the rind from Reblochon, slice and arrange over the potatoes.

6. 6.

   Roll out dough and cover the tart. Bake for about 40 minutes.

7. 7.

   Before serving, remove from pan, cut into pieces and serve with green salad if desired.