Bacon quiche

Ingredients

A hearty variation of the onion pie. The two fillings can also be combined. And once again, this quiche is best eaten fresh out of the oven.

Dough:
500 g flour
1/4 L milk
40 g yeast
1 pinch sugar
1 pinch salt
2 eggs
5 tbs oil

Filling:
400 g bacon
2 egg yolks
1/4 L cream
100 g grated Emmental cheese
(for one tray)

Directions

Combine all the dough ingredients. Form the dough into a ball, and leave to rise in a refrigerator in a floured bowl covered with a cloth. After about 4 hours, knead well to aerate the yeast cells. After another four hours, thinly roll the rough out to a thickness of half a centimetre, spread over a greased tray, and pierce with a fork a few times. Form a small rim to prevent the filling from spilling out. Cover and leave to stand for one hour. In the meantime, cut the bacon into wafer-thin slices, briefly sauté in a dry pan on a high heat, and leave to drain on paper towel. Spread over the dough base. Whisk and pour the rest of the ingredients over the top. Bake the quiche for 45 minutes at 190°C.