6-8 servings
Ingredients:
5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 T water
Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half and half
2 T chives
1/2 tsp. salt
1/2 tsp. white pepper
Procedure:
Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, half and half, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).
Note:
It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.
Ingredients:
5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 T water
Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half and half
2 T chives
1/2 tsp. salt
1/2 tsp. white pepper
Procedure:
Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, half and half, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).
Note:
It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.
1 comment:
Thank you for sharing this recipe. We plan to serve it in Bishop Hill, Illinois at the dinner after our Swedish dance workshop April 2. We have found that crust is actually more flaky when made with butter AND shortening--about half and half. We eat quiche cold quite a lot at our house--try it for lunch on the go!
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