- 1 Springform pan (24 cm)
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 1 egg yolk
- Pastry flour (for the work surface)
For the crust: Pile the flour on a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute around the well. Crack the egg in the well and combine with 2 tablespoons of cold water.
Cut the flour, butter, egg, and water together until crumbly. Knead the dough with hands, form into a ball and wrap in plastic wrap. Chill for 30 minutes.
For the filling: Peel and finely chop the onion.
Dice the bacon and cheese. In a pan heat 1 tablespoon butter and sauté the onions. Sprinkle bacon in the pan and fry for 2 minutes. Remove the pan from heat.
Roll the dough between 2 sheets of parchment paper. Roll the dough large enough to create an edge when placed in the pan. Grease the springform pan. Place dough in the pan and sprinkle with the breadcrumbs.
Sprinkle the onion, bacon and cheese on top of the crust. Beat the eggs with milk, pepper and paprika and pour into the pan. Sprinkle small pieces of the remaining butter on top.
Bake in a 200°C (approximately 400°F) preheated oven for about 45 minutes.
Slice into wedges and serve.