For the fennel and bacon quiche, first make the curd short pastry. While the dough is resting in the refrigerator, make the filling.
For this, finely dice the shallot and fry in a little oil, add the bacon and fry as well. Finely dice the fennel and also add and fry.
Mix a sauce from sour cream, eggs and spices. Grate the cheese. Now divide the dough into three equal pieces. Roll it out with a pasta walker, put it in the form and press it with your fingers.
Prick the dough bottom several times with a fork. Spread vegetable-bacon mixture on top, sprinkle some cheese on top, pour sour cream-egg mixture on top and sprinkle cheese on top again.
Bake the fennel and bacon quiche at 180 °C for 30-40 minutes.
Preparation Tip:
The fennel and bacon quiche goes excellently with a fresh leaf salad with toasted pine nuts and cashews and a dressing of aceto balsamico and pumpkin seed oil.
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