For the shortcrust pastry: Sieve the flour and knead together with nutmeg, butter, egg, salt and a small amount of tap water to make a firm dough. Leave to cool for an hour, roll out thinly and line the sides and bottom (about 1 cm high) of a tart springform pan with it.
Chop peppers into small pieces and place in chopper. Add garlic clove. Meanwhile, chop onions and spring leeks into small cubes. Chop bacon into small cubes. Heat a coated frying pan and sauté the onions and bacon in it. Transfer pepper-garlic mixture to a suitable bowl and add onion-bacon mixture.
Chop the parsley and add it. Season quantity with little pepper and salt and fill in tart springform pan. For the glaze, mix whipped cream, eggs and cow’s milk and season with pepper and salt. Pour the glaze into the tart springform pan so that the ingredients are properly covered. Now bake the quiche in a heated oven at 180 degrees for about 15 to 20 minutes.
Our tip: Use bacon with a fine, smoky note!
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