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Ingredients
Bacon and Onion Quiche
- For the crust
- 200 grams Pastry flour
- 100 grams cold butter
- 1 egg yolk
- salt
- For the filling
- 4 onions
- 250 grams thin-sliced Bacon
- 2 Tbsps sunflower oil
- ½ tsp Caraway
- 4 eggs
- 200 milliliters Whipped cream
- 200 milliliters milk
- 75 grams Gruyere
- peppers
- Nutmeg
For the crust, cut the butter into cubes and sift the flour into a bowl. Quickly knead both together with the egg yolk, salt and 3-5 tablespoons of cold water to form a smooth dough. Wrap in plastic and let chill for 30 minutes in the refrigerator.
Peel the onions and cut into thin rings. Cut the bacon into cubes. Heat the oil in a large skillet and fry the bacon and onions over medium heat for about 5 minutes, add the cumin, then remove from the pan.
Preheat the oven to 200°C (approximately 350°F). Line the springform pan with parchment paper.
Roll out the dough on a floured surface, then place it in the pan, forming an edge around the top. Spread the fried bacon and onions over the dough evenly.
For the filling, whisk the eggs with the cream, milk and Gruyère, season with salt, pepper and nutmeg and pour over the bacon and onions. Cook the quiche in the preheated oven until golden brown, about 45 minutes.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |