German Quiche

This quiche recipe is from Germany, we tend to make our quiches more rustic and deep filled, full of flavour.

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   1. Pre-heat the oven to 200C.
   2. In a spring form cake tin lay the shortcrust pastry out and carefully press down in the corners. Cut off the overlap and add to the other side where there is a bit missing on the sides (Patchwork) to have the full tin covered. Scrunch up some parchment paper and lay into the tin and add coins/ rice/baking beans.
   3. Bake the pastry for 10-15 minutes
   4. In the meantime, fry off the bacon lardons until crispy, set aside to cool and keep the fat in the frying pan.
   5. On a low heat fry off the onions until translucent, but not browned and set aside to cool.
   6. In a bowl mix the cream, creme fraiche and eggs. Season, but be careful with the salt as you get this from the bacon.
   7. Assemble the quiche by adding the onions to the pastry shell, spreading them out, then add the bacon and fill with the cream/egg mixture until the cake tin is filled.
   8. Bake for 45 minutes until firm, but check that the quiche is not getting to brown, cover with foil if necessary after 20 minutes.