- 250 g flour
- 1 egg
- 125 g butter
- a pinch of salt
- 200 g bacon
- 3 eggs
- 200 g sour cream
- 100 g heavy cream
- a zucchini
- an onion
- 100 g Swiss cheese
For the quiche crust add together the flour, salt, egg and butter. Mix until it is all well combined. Gather the dough into a ball and refrigerate it at least for 30 min.
Heat a pan over low heat. Sauté the onions and the bacon cut into cubs, always stirring. Remove from heat and cool.
Cut the zucchini as well in cubes and grade the cheese.
On a floured surface, roll the dough out to a circle (depending of the size of the pie plate). Place the dough in the tart pan and press to remove any air bubbles. Let it cool in the refrigerator for about 20 min.
Meanwhile, mix together the eggs, sour cream, heavy cream. Add salt, pepper and a pinch of nutmeg.
Remove the quiche shell from the refrigerator and start filling it. Firstly, spread the bacon and onion mixture. Then sprinkle the zucchini cubes.
And finally, the cheese 😀
Poor over the cream mixture.
Bake until golden, for about 30 min.