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quiche

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These recipes are for your personal use only and may not be added in any form to archives other works.

Swabian Quiche (Schwäbischer Speckkuchen)

This quiche is typical for the Schwaben region in the Black Forest of Germany. Hardy and delicious!

makes one 25 cm. quiche

preheat oven to 200° C.

1 Fresh Cheese Pastry (see Quiche Bases)

4 eggs

150 g. crème fraîche or cream

100-150 g. Emmentaler, Gruyère cheese or other strong cheese
150 g. lean, smoked bacon (pork belly) or ham

a little butter

pepper

marjoram or oregano

Line the bottom of a lightly buttered quiche form with baking paper. Line with the pastry forming a good edge (use a wet spatula to shape).

Fry the bacon in a little butter for several minutes. Drain.

Mix the eggs with the crème fraîche and the pepper. Pour into the quiche. Distribute the bacon or ham, then the herb.

Bake for 20 to 30 minutes.

Tip: visit the Food Bytes section for artichoke articles! Other great bases for this quiche are pastry, puff pastry or see Quiche Bases for more alternatives.

Related article: Zee Keesh! or The Quiche and I history, info, tips

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.

Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.