Quiche Genevieve – Bacon and Onion Cake

(*) For a round baking tray of about 30 cm ø.

Sift the flour on the table, distribute the cool butter as well as the fat in small pieces evenly over it. Rub the flour, butter and fat together with your hands until you get an even, crumbly mixture.

Then gradually add a little bit of salt water, kneading the dough repeatedly on the spot until it holds together really well. Put it in a cool place for about half an hour.

In a frying pan, heat the oil slightly and cook the onions in it, together with the bacon cubes, on a low fire for ten minutes. Afterwards, they should become light yellow and glassy, but in no case brown or even black. Therefore, it is also necessary to stir a little at a time.

In a baking bowl, beat the eggs with the cream, then add the various spices, the tomato ketchup and finally the onions and bacon cubes. Season well with salt and freshly ground pepper and let the filling cool.

On a lightly floured table, roll out the dough to the right size (i.e. about 3 cm larger than the baking tray, because of the edge) and cover the previously greased baking tray with it.

Now spread the filling on the dough, put the baking sheet in the well heated stove. Meanwhile, bake at medium heat for thirty-five to forty minutes.

Of course, the quiche tastes best fresh and

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