Quiche with onions and bacon

20 min active, 40 min passive
Meat
Gas
Ingredients
  • 200 g Plain flour type 550
  • 100 g Butter, cold
  • 0.5 Teaspoon Salt
  • 2 Teaspoon Caraway
  • 3 Tablespoon Water
  • Butter, to grease the tin
  • 2 Piece(s) / Portion(s) Onions, chopped into small cubes
  • 200 g Appenzeller cheese, chopped into small cubes
  • 75 g Bacon cubes
  • 150 ml Cream
  • 2 Piece(s) / Portion(s) Eggs
  • 1 Tablespoon Corn starch (e.g. Maizena)
  • 0.25 Teaspoon Nutmeg
  • 1 Teaspoon Paprika powder
  • Salt
  • Freshly ground pepper
Preparation
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. Get all of the ingredients ready.

  3. Mix together the flour, salt and caraway to make the dough and add the butter in small pieces. Rub together with your hands until crumbly. Add the water and knead into a dough.

  4. Leave the dough to chill for 30 minutes. Grease the muffin tins with butter. Shape the dough into small balls and roll out thinly. Lay the dough into the tins and prick with a fork. Combine the cream, eggs, corn starch, paprika powder, nutmeg in a bowl for the glaze and season with salt and pepper.

Cooking
  1. Fry the onions and bacon in the preheated Aroma Pan until crispy.

  2. Remove from the grill and mix together with the cheese cubes. Portion everything out into the tins with the dough. Pour the glaze over it.

  3. Place the quiche into the preheated grill and bake at 180 °C for approximately 40 minutes until golden.

  4. Baking

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