How to make
To prepare the base for this quiche, pour the flour into the bowl and cut the cold butter into pieces. Rub with your fingers, until crumbs are obtained.
Add the baking powder, salt and sugar and mix, then pour in the water and use it to bring the crumbs together into a smooth dough. If necessary, pour more of the water to make it easy to work with - soft, but not too soft.
Roll out the dough onto a sheet of baking paper. You should get a very thin, round crust. Place it directly in a baking pan with a diameter of 11″ (28 cm), by folding and covering tightly the sides and as far as the height of the crust is. This is the easy way, but you can also roll out the crust onto a floured surface and then carefully, without tearing, place it in the quiche pan, by covering and pressing the bottom and sides well. It's not that this method is difficult, it's just that there is a danger, that the thin crust will tear during the transfer. If this happens, before rolling out a new one, leave the dough to harden a little in the refrigerator - 10 minutes, covered with cling film.
Pierce the sides and bottom of the base with a fork and place it in a 360°F (180°C) oven for 15 minutes.
During this time, heat half the milk with the butter on low heat - 180°F (80°C). Beat the flour in the remaining milk - if the mixture is too thick, dilute it with a little more milk and pour it in a stream to the liquid on the stove. Add salt and black pepper and boil, by beating constantly, for 8-10 minutes.
For some reason, here in this mixture in the original recipe, 1 tsp. of baking powder is added. What role it plays exactly, I don't know, but I added it.
You can do it too if you like, although I didn't mention it in the stuffing products.
Beat the eggs and pour them into the warm and slightly creamy mixture and stir immediately. Make sure in advance that the temperature does not exceed 180°F (80°C), so that the eggs do not lump up.
To all this, add the diced bacon and pour the whole mixture into the crust. Sprinkle with Emmental or other soft cheese, which has been previously grated. Arrange a thinly sliced tomato and more Emmental on top.
Place it back into the oven for another 15 minutes at the same temperature -360°F (180°C), then raise to 390°F (200°C) for a short while, until it has nicely browned and the stuffing has risen and become fluffy.
Serve this bacon and tomato quiche warm - it's incredibly creamy and delicious!
Enjoy your meal!
