Greased tray (28 … 30 cm) with rolled out dough, bottom with fork prick tightly, put about 1 hour to cool (dough edge generously, because the dough contracts a little during baking).
Mix eggs, cream, yolks with a whisk, season with salt, pepper and a pinch of nutmeg (be careful with the salt: the bacon is just as salty). (Depending on your taste, mix 2 tablespoons of grated cheese to the glaze).
Spread the cooled bacon evenly on the pastry base and pour the glaze exactly over it.
Bake: 15 minutes on the lowest rack of the oven heated to 220 degrees Celsius, then reduce the temperature to 180 degrees Celsius and bake for another 15 … 20 min.
Variations (but these are then no longer original quiche !):
(a) additionally 150 g Gruyère – cut into small cubes – spread evenly with the bacon on the bottom of the dough. Continue as above.
b) 60 g bacon – cut into cubes) and 200 g onions – cut into very thin slices: blanch bacon for 2 min in unsalted water, blanch onions for 5 min in salted water, squeeze lightly to remove as much water as possible. Spread everything evenly on the dough base. Continue as above.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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