- For the filling
- 250 grams smoked Bacon
- 1 Yellow onion
- 250 grams Whipping cream
- 3 Eggs
- 70 grams grated Gruyére cheese
- freshly ground Pepper
For the dough, rapidly knead the flour, butter, salt and 4 tablespoons of cold water into a smooth dough. Form into a ball, wrap in plastic and chill for 1 hour.
For the filling, peel and chop the onion. Finely chop and cook the bacon. Remove the bacon from the pan and saute the onion in the bacon grease.
Grease the quiche dish. Roll out the dough on a floured surface and press into the dish, forming an edge. Pour the bacon and onion in the dish. Beat the eggs and cream. Season with salt and pepper. Stir in the cheese and pour over the bacon and onion. Bake for about 30 minutes at 200°C (approximately 400°F). Serve sprinkled with parsley.