Quiche with Bacon

Quiche is an open unsweetened minced dough pie stuffed with bacon and egg-creamy filling with cheese

Summary

Ingredients

• Flour – 200 g
• cold butter – 100 g
• cottage cheese – 50 g
• salt – ¼ teaspoon.
• cold water – 4-5 tbsp

For filling:

• bacon (or smoked, boiled-smoked brisket, neck) – 200 g
• tipster cheese (or any other cheese of your choice) – 150 g
• cream 15-20% – 250 g
• eggs – 4 pcs.
• chopped greens (dill, parsley, thyme) – 2-3 tbsp

Instructions

1. Cut the cold butter into cubes.

2. 

   Combine the ingredients to make the dough. Pour flour into a blender bowl, add butter, salt, cottage cheese, and chop until fine crumbs. If not using a blender, pour the flour into a wide bowl or on top of the surface, making a depression in the center. Add diced butter, salt, cottage cheese, and rub everything with your hands, adding flour from the edges until you get crumbs.
3. Add water, knead the dough and collect in a ball. Transfer the crumbs from the blender bowl to the bowl. Add water, stir and collect the dough into a ball. Knead the dough with the base of your hand away from you several times until smooth, roll into a ball, wrap in plastic wrap, and put in the refrigerator for 20-30 minutes.
4. Roll out the quiche dough, transfer it to a baking dish. Lightly flour the surface and roll out the dough 3-4 mm thick. The dough layer should be 5-6 cm larger than the baking dish. While rolling, periodically turn the dough 90 ° so that it does not stick to the surface, adding a little flour if necessary. Use a rolling pin to transfer the dough to the mold. To do this, sprinkle a rolling pin with flour, wrap the dough on it and unwind over the mold.

   

5. Press the dough to the sides of the mold and refrigerate for 30 minutes. Press the dough to the edges, if corrugated, roll it over the surface several times with a rolling pin, and then remove excess dough around the edges. Place the pan in the refrigerator for at least 30 minutes to prevent the dough from settling during baking.
6. Bake the quiche dough in the oven for 5-10 minutes. Preheat oven to 190 degrees. Prick the bottom of the base with a fork, cover with foil or baking paper, and add a load (beans, peas) to keep the dough from rising. Place the dish in the oven and bake for about 15 minutes, then remove the loaded foil, reduce the temperature to 180 degrees and bake for another 5-10 minutes until golden brown.
7. Mix the filling for the quiche with the bacon. While the base is baking, prepare the filling. Chop the bacon or brisket. If using bacon, fry for a few minutes in a skillet. Grate the cheese on a coarse grater. Chop the herbs finely, add to a bowl, mix everything.

   

8. Pour in the eggs and cream, fill the quiche base with the filling, and bake until tender. Beat in four eggs, mix everything thoroughly, add cream and mix again. Pour the filling into the finished base, distribute it evenly, you do not need to remove the base from the mold. Bake in an oven preheated to 180 C for 30-35 minutes.