Description
Delicious quiche with onions, bacon and cheese – the perfect savory treat for a fall evening with a glass of new wine.
Ingredients
Scale
For the dough
- 1 2/3 cup (200g) all-purpose flour
- pinch of salt
- 3.5 oz. (100g) butter
- 1 medium egg
- 2 tbsp. water
For the filling
- 17.5 oz. (500g) onions
- 3.5 oz. (100g) bacon
- 1–2 tbsp. oil
- 3.5 oz. (100g) Appenzeller Cheese, grated
- 3.5 oz. (100g) Gouda, grated
- 3 medium eggs
- 7 oz. (200g) sour cream
- salt, pepper, ground nutmeg
- caraway seeds (if you like them)
Instructions
- Mix the flour and salt in a large bowl. Add the butter in small pieces and rub everything between your fingers until you get fine crumbs. Add the egg and water and knead until a dough forms. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- While the dough is resting, peel the onions and cut into thin rings. Cut the bacon in small dices. Heat the oil in a pan and fry the bacon. Add the onions and fry until soft and opaque. Season with salt and pepper. Set aside.
- Preheat the oven to 390˚F (200°C). Roll out the dough on a floured surface. Grease a quiche tin (10 inch/26cm) with a loose bottom and transfer the dough to the tin and press to the bottom and sides. Fill in the onions and bacon and spread evenly. Mix the eggs with the sour cream and season with salt, pepper and nutmeg. Add half of the grated cheese and mix in. Pour over the onions and sprinkle the remaining cheese on top. Bake for 30-40 minutes. Take out of the oven and let cool down for a moment. Remove from the tin and serve warm.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8