Quiche with Bacon and Onion

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• baking paper (for blind baking)
• legumes (for blind baking)
• 150 g diced bacon
• 3 onions
• 2 tbsp oil
• 3 Garlic cloves
• 4 eggs
• 150 g freshly grated Gruyère cheese
• 200 g whipping cream
• Salt
• pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Sift the flour onto a work surface, mix in salt and create a well in the center. Cut the cold butter into small pieces, distribute around the well, place the egg in the middle, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Meanwhile dice the bacon for the filling. Peel and slice the onions into strips. Peel and finely mince the garlic. Sauté the onion-garlic mixture in oil until translucent, then stir in the bacon.

3. 3.

   Whisk the eggs, add cheese and cream, season with salt and pepper.

4. 4.

   Roll out the dough on a floured surface and line a tart pan, shaping a 2-3 cm rim. Line with baking paper and fill with legumes. Blind bake at 200 °C for about 10 minutes. Remove the legumes and paper. Spread the onion mixture over the crust, pour the cheese‑cream blend on top, and bake for another 40–45 minutes. Serve warm.

5. 5.