Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter or mararine, cold
• 1 pinch (s) salt
• 1 egg (s)
• Flour for the work surface
• Fat for the shape

For covering:

• 150 g bacon, streaky
• 500 g veetable onion (s)
• 1 tablespoon butter or margarine
• 150 g blue cheese, milder (e.. Goronzola)
• 1 large apple, sour
• 75 g crème fraîche
• 200 g sour cream
• 3 egg (s)
• 1 tablespoon flour
• 2 tablespoon thyme, fresh, chopped or 1 dried

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Instructions

1. For the shortcrust pastry for a quiche or springform pan with a diameter of 26 cm, first knead the flour, fat in small pieces, salt and egg to form a smooth dough. Roll out the shortcrust pastry thinly on a floured work surface. Grease the form and line it with the dough, forming a rim about 3 m high. Prick the dough base several times with a fork and place in the refrigerator for about 30 minutes.
2. For the topping, cut the bacon into narrow strips. Peel the onions and slice thin rings with a vegetable slicer. Briefly fry the bacon in a pan without fat, remove. Add butter or margarine to the bacon fat, sauté the onions in it for 7 minutes.
3. Preheat the electric oven to 200 ° C top / bottom heat (gas: level 3).
4. Dice the cheese, mash with a fork. Peel, clean and roughly grate the apple. Mix with onions, cheese and half of the bacon. Whisk the sour cream, crème fraîche, eggs and flour together, season well with salt, pepper and thyme. Mix half of the topping with the onion mixture, pour onto the dough. Pour the rest of the glaze over it, sprinkle the rest of the bacon on top.
5. Bake the cake on the lowest rail of the oven for about 40 minutes.