Havarti cheese quiche with jalapeno and bacon

CHEESE AND BACON QUICHE

Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes

Ingredients

Shortcrust pastry

• 250 g (9 oz) sifted flour
• 45 ml (3 tablespoons) cold water
• 1 pinch salt
• 1 egg, yolk
• 125 gr (4 1/2 oz) cold butter, cubed

Topping

• 8 slices bacon
• 1 shallot, minced
• 4 eggs
• 125 ml (1/2 cup) milk
• 1 pinch nutmeg
• 60 ml (4 tbsp.) parsley, chopped
• 125 ml (1/2 cup) Havarti jalapeno cheese, cubed
• salt and freshly ground pepper to taste

Preparation

Shortcrust pastry

1. Preheat oven, rack in center 200°C (400°F).
2. First method: Using a food processor, at low speed, blend the flour and butter until the dough resembles shortbread. Add the water, salt and egg yolk and process until the dough forms a ball.

1. Second method:Place the flour in a fountain on the work surface. In the center of the fountain, add the water and salt, mixing with your fingertips. Add and fold in the yolk. Add the butter.
2. Gradually add the flour, starting from the inside of the fountain, mashing with your full hand, without kneading, so as not to make the dough elastic. Stop as soon as the dough stops sticking.
3. Once you've obtained a ball of dough, lightly flour it and wrap it in plastic wrap to keep it in the fridge for about 30 minutes.
4. Roll out the dough and place in the bottom of a tart tin. Using a fork, prick the pastry in several places, place beans on top and place in the oven to bake until white. Let the pastry color for 5 to 6 minutes.

The filling

1. Meanwhile, cook the bacon slices in a fat-free frying pan. When crisp, add the shallot and sauté for 1 minute.
2. On the work surface, chop the bacon.
3. In a bowl, whisk together eggs, milk, nutmeg, parsley, salt and pepper.

Assembly

1. Place the cheese cubes in the pre-baked tart shell, sprinkle with the bacon and shallots and pour over the liquid mixture.
2. Bake for approximately 20 minutes.
3. Serve with a green salad.