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150 grams Gruyere cheese, grated (for the Creme Prize)
200 grams cheese, Grated Dutch (for the Creme Prize)
salt, to taste
black pepper, to taste
nutmegs, necessary amount
Preparation
In a bowl place the sifted flour with the salt. Add the butter in cubes, make a sablage working with a plastic scraper to get a sandblast then incorporate the water, mix well with the scraper, do not work much with your hands. Rest, in the fridge for 20 minutes stretched covered with film. To work it a little with the hands, to stretch it with a roll and to place it in a mold of foot to cool the mass in the mold 5 minutes before baking
For the filling: sauté the bacon with the onion and salt and pepper. To cool and to reserve manually to beat the cream with the milk, to add the flour, the eggs and to pepper to reserve to place the dry stuffing and the grated cheeses in the mass of tart and finally the liquid filling, to take to the oven to 175º C by 30 minutes approximately or until it browns.
PRESENTATION
Serve a slice of the quiche and accompany with a salad.
TIPS
Do not knead the dough.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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