Quiche with Rapini and Bacon

Mix the flour, butter, egg and salt into a shortcrust dough, wrap in foil and let rest for about 30 minutes in the refrigerator. Roll out the dough thinly on a floured surface and place in the quiche dish, forming an edge.

Preheat the convection oven to 180°C (approximately 350°F).

For the filling, rinse the rapini, trim and chop coarsely. Cut the bacon into small cubes. Peel the onions and also cut into small cubes. Sauté the onions with the bacon briefly in hot oil. Add the rapini, continue to cook, then arrange on top of the dough.

Beat the eggs. Stir the milk with the cream, creme fraiche, eggs and half of the cheese, season with salt and pepper and pour over the vegetables. Sprinkle with the remaining cheese and bake until golden brown, 40-45 minutes in the preheated oven.