Make the dough. Rest the dough for 20 min. In a frying pan, fry finely chopped onions and diced bacon together, extinguish with a little water or wine. Stew for about 15 min. until soft. Grease a pie dish with the remaining butter, dust with flour and cover with the rolled out dough. Separate the remaining 3 eggs. Mix cream with egg yolks, grated pepper, salt, Gruyère and nutmeg (freshly grated). Whip the egg whites to egg whites.
Spread the cooled bacon and onion mixture evenly over the batter. Fold snow into egg-cheese mixture and spread evenly over quiche. Bake over medium heat for 35-40 minutes.
Cool the quiche a little bit in the oven. Serve with leaf salad, e.g. grated carrots.
from : : Ingrid Wendl
Our tip: Use a deliciously spicy bacon for a delicious touch!
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