Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Plums
Quiche
Utensils
One quiche tin (approx. 28 cm in diameter)
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
Add the egg and water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Roll out the dough approx. 30 cm thick between two sheets of baking paper, remove the upper sheet of baking paper. Place the dough in the baking tin along with the bottom sheet of baking paper.
Prick the dough all over with a fork.
Plums
Cut the plums in half, remove the stones, cut into segments. Peel the onions, slice thinly. Cut the bacon into thick strips.
Quiche
Spread the cream cheese over the pastry. Season the plums, spread them with the onion and bacon on top of the cream cheese.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove from the tin and serve warm.
| Serve with: | Leaf salad |
|---|
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