Quiche

Procedure:

1. Make a smooth dough with flour, lukewarm water, butter and salt and let it rest in a cool place for at least 1 hour, even overnight
2. Peel the onion, cut in half and cut into thicker slices
3. Heat the oil in a pan and fry the onion slices in it, add the diced bacon while frying, when the onion starts to turn golden, set it aside and let it cool down
4. Transfer all the fried onions and bacon to a bowl, preferably using a perforated ladle to remove excess fat, add salt, pepper and a pinch of Provençal spices, let cool down
5. Now prepare the dough for the pie pan; lightly flour a rolling pin or work surface and roll out the prepared dough to a height of about 4 mm using a rolling pin, take the pie pan and press the top side of the pie pan onto the rolled out dough
6. Press down and the sharp edges will indicate a dough wheel, from which you can easily tear off any excess dough
7. Brush the mould lightly with oil and place the shaped dough in it, shape the leftover dough into a thin cylinder and form the edges of the cake, pressing them lightly against the base, pierce the base of the dough in several places with the sharp tines of a fork to prevent the dough from rising during baking
8. Preheat the oven to 180 °C
9. Now finish the onion mixture; grate the hard cheese on a coarse grater, add the créme fraiche (thick sour cream, e.g. Rama cremefine), 2 egg yolks and mix. Finally, lightly stir in the cheese and pour the prepared mixture into the pie crust and put it in the preheated oven
11. Bake for 35 minutes, remove the baked pie and let it cool slightly, within 10 minutes the hot cheese will retract and the pie will firm up.

Recommendation:

Serve warm or cold preferably with an Alsatian white wine, e.g.

Note:

Smooth flour can be used instead of spelt flour.