Cheese and Bacon Egg Bake
Ingredients
- For the crust
- 300 grams Pastry flour
- salt
- Pastry flour (for work surface)
- 200 grams softened butter
- 1 egg
- butter (for greasing)
- Legume (for blind baking, z. B. peas)
- For the filling
- 1 red onion
- 1 egg
- 350 grams Crème fraiche
- peppers
- Nutmeg (freshly grated)
- 12 slices Bacon (or bacon)
- 100 grams Gorgonzola (or substitute Roquefort)
Preparation steps
For the crust, mix flour with salt and form into a mound on a flat work surface. Create a well in center, cut butter into flour around well and crack egg into well. Chop ingredients together with a knife and then knead everything together with hands until smooth. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350°F). Divide dough into 8 equal portions and roll out until slightly larger than ramekins, or 8-10 cm (approximately 4 inches) in diameter. Press dough into buttered ramekins, pushing up sides to create an edge. Cover with baking paper and top with dried beans. Blind bake for 5 minutes. For the filling, peel onion and finely chop. Stir egg with creme fraiche, add onion and season with salt, pepper and nutmeg. Remove crusts from oven, cool slightly and discard baking paper and beans. Fill with egg mixture. Cut bacon into thin strips and spread on top. Bake for another 10 minutes. Remove and top with gorgonzola and bake for another 5 minutes. Remove, cool slightly and serve warm.
