Swiss Quiche

| March 11, 2020 | 0 Comments


150g Emmental cheese, grated

100g Guanciale/bacon cubes

250g heavy cream (32%)

nutmeg, grated

4-5 eggs


1 clove garlic, crushed

dough: 200g flour, 100g butter, salt, 1 egg yolk



1.Make a dough by hand/machine and put in the fridge for 2h. Roll out and put in a Quiche form. Put again in the fridge for around 30min


2. Separate egg yolks and egg white


3. Whisk egg yolks with cream, nutmeg, garlic and salt&pepper


4.  Also add grated cheese


5. Sauté the bacon cubes for 4-5min. Pre-heat the oven for 200C/400F


6. Whisk the egg whites with a machine with a pinch of salt until stiff.  Add it carefully to the cheesy-cream mix


7.  Remove the dough from the fridge and add some holes to the bottom of the dough with a fork


8. Add the bacon cubes with the fat


9.  Add the cheesy-cream mix on top


10. Put in the oven for around 30min


11. Serve with a fresh green salad.  ENJOY




Category: Berlin Kitchen

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