½ tsp salt
250g sour cream
150g cheese, grated
Salt & pepper
- Knead flour, butter, eggs, nutmeg, salt and pepper on a lightly floured surface until you have a smooth dough and roll into a ball. Wrap it in foil and let it rest in the refrigerator for a few hours.
- For the filling, peel the onion and slice it with the bacon. Beat the eggs with the sour cream and grated cheese then season with salt, pepper and nutmeg.
- Roll out the dough on a lightly floured surface and place into a lightly greased baking tin, pricking all over with a fork. Spread the onions and bacon on top and pour over the egg mixture.
- Bake the quiche on shelf level 1 on the 'True Fan + Bottom' at 230°C for 50 minutes.
Cut into segments as you would a pizza, and serve while still warm.
You can use leeks instead of onions (keep to the same amount) if you prefer. THe harder and more mature the cheese, the tastier the quiche will be.