Cook a smooth dough from the ingredients for the shortcrust pastry.
Roll out the dough on a little bit of flour and put it into the springform pan (24 cm ø). Raise the edge about 3 cm and press it down firmly. Prick the bottom a few times with a fork. Leave the dough to cool in the pan for about 45 minutes. 2.
In the meantime, remove the cartilage and the pork rind from the bacon and cut into small cubes.
Heat the butter in a frying pan and fry the bacon over medium heat until crispy. Remove the bacon cubes from the frying pan with a slotted spoon and cool. Cut the ham into small strips. 4.
For the glaze, grate the cheese coarsely. Rinse the chives, shake them loose and cut them into rolls.
5. mix the whipped cream with the eggs in a baking bowl. Season to taste with freshly grated nutmeg, pepper and salt.
Preheat the oven to 200 °C. 7.
Mix the ham, bacon cubes, cheese and chives into the egg and cream mixture. Spread the ham-cheese mixture evenly on the dough and smooth it down.
Bake the quiche in the oven (center, gas mark 3, convection oven 180 °C) for about 40 minutes until golden brown. Rest for about 10 minutes before serving.
:Time needed : : 1 hour ::Cost : : 4 # :
Ruschitzka :
:Last change : : Karina Schmidt
Our tip: Use bacon with a fine smoky touch!
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