Quiche with Bacon and Onion
Ingredients
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- Parchment paper (for blind baking)
- Legume (for blind baking)
- For the filling
- 150 grams streaky Bacon
- 3 onions
- 2 Tbsps vegetable oil
- 3 garlic cloves
- 4 eggs
- 150 grams Gruyere (freshly grated)
- 200 grams Whipped cream
- salt
- peppers (freshly ground)
- parsley (for garnish)
Preparation steps
For the crust dough, place the pastry flour on the work surface and make a well in the center of the flour. Add the sugar, egg and chopped butter into the well. Mix the ingredients together well to get a crumbly texture and then knead to a smooth dough. Cover the dough in plastic wrap and chill for 30 minutes.
For the filling, dice the bacon and keep aside. Peel the onions and cut into strips. Peel garlic and chop finely.
Heat oil in a pan and saute the onions and garlic. Add in the bacon and mix. Remove from heat and keep aside.
Break eggs in a bowl and beat well. Stir in the Gruyère cheese and cream. Season with salts and pepper.
Roll out the dough on a floured surface slightly larger than the cavity of the tin. Line the tin with the rolled dough and trim the edges. Place a baking paper at the bottom and fill with dried beans for "blind" baking. Bake the crust in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F).
Take the tin out of the oven and remove the dried beans and baking paper. Add the onion and bacon mixture to the crust, pour in the egg-cheese mixture and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 40-45 min. Serve lukewarm garnished with parsley.
