Farmer's breakfast quiche

Name: Farmer's breakfast quiche
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 7-10 Tbsp some + 100 g cold butter; 7-10 Tbsp slightly + 200 g wholemeal wheat flour; 50 g ground hazelnuts; 7-10 Tbsp sugar, salt, pepper, nutmeg; 4 Eggs (Gr. M); 1 kg medium firm boiling potatoes; 150 g streaky smoked bacon; 2 Onions; 2 TABLESPOONS clarified butter; 250 g Whipped cream; 2 TABLESPOONS Breadcrumbs; 1 collar Chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

7-10 Tbsp some + 100 g cold butter
7-10 Tbsp slightly + 200 g wholemeal wheat flour
50 g ground hazelnuts
7-10 Tbsp sugar, salt, pepper, nutmeg
4 Eggs (Gr. M)
1 kg medium firm boiling potatoes
150 g streaky smoked bacon
2 Onions
2 TABLESPOONS clarified butter
250 g Whipped cream
2 TABLESPOONS Breadcrumbs
1 collar Chives

Directions

1
Grease a tart mould with a lifting base (approx. 26 cm Ø) and dust with flour. Knead 200 g flour, nuts, 1 teaspoon sugar, 1 teaspoon salt, 1 egg and 100 g butter in small pieces first with the dough hooks of the mixer, then with floured hands to a smooth dough.
2
Roll out on a very well floured work surface in a round shape (approx. 30 cm Ø) and line the mould with it. Press the edges, prick the bottom several times with a fork. Cover and chill for about 45 minutes.
3
Cover potatoes with skin and cook in water for about 20 minutes. Dice bacon very finely. Peel and finely dice onions. Drain potatoes, rinse with cold water, peel and let cool down a little.
4
Fry the bacon in a large pan without fat until crispy. Cut potatoes into slices. Remove bacon. Heat clarified butter in the pan. Fry the potatoes until golden brown, turning them over. Fry the onions briefly.
5
Fold in bacon. Season potatoes with salt and pepper.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Whisk 3 eggs and cream. Season with salt, pepper and nutmeg. Sprinkle the base with breadcrumbs. Spread the fried potatoes on top.
7
Pour the cast iron evenly over it. Bake in the hot oven on the lowest shelf for about 50 minutes.
8
Wash the chives, shake dry and cut into fine rolls. Take the tart out of the oven and let it rest for about 5 minutes. Carefully remove from the mould and arrange. Sprinkle with chives.
9
Sour cream, gherkins and smoked ham taste good with it.