2 tablespoons of butter
1 medium onion, finely chopped (100g)
1 3/4 cups of cooked bacon, crumbled (200g)
1 cup of cheddar cheese, grated (100g)
4 eggs, beaten
1 pinch of salt
For the crust
2 cups of all-purpose flour (240g)
3/4 cup of cold butter, cut into pieces (150g)
1 pinch of salt
2 tablespoons of ice-cold water (30ml)
1 cup of tomato, diced (180g)
1 teaspoon of oregano
2 tablespoons of chopped fresh parsley
2 tablespoons of butter
1 medium onion, finely chopped (100g)
1 3/4 cups of cooked bacon, crumbled (200g)
1 cup of cheddar cheese, grated (100g)
4 eggs, beaten
1 pinch of salt
For the crust
2 cups of all-purpose flour (240g)
3/4 cup of cold butter, cut into pieces (150g)
1 pinch of salt
2 tablespoons of ice-cold water (30ml)
1 cup of tomato, diced (180g)
1 teaspoon of oregano
2 tablespoons of chopped fresh parsley
In a large skillet, melt the butter over low heat
Add the onion and cook until softened, about 2 minutes
Remove from heat, add the bacon and cheese, and mix well
Add the beaten eggs and salt, and mix until combined. Reserve
Prepare the crust: in a medium bowl, combine the flour and cold butter to form a dough
Add the salt and ice-cold water, mixing until smooth
Using your hands, shape the dough into a ball and roll it out on a floured surface
Fit the dough into a 9-inch round baking dish, poke with a fork, and bake at 180°C (medium) for about 30 minutes or until lightly golden
Place the reserved bacon and cheese mixture on top of the quiche, and return to the oven
When almost set, about 8 minutes, spread the diced tomato and oregano over the top
Return to the oven until fully set, about 10 minutes
Remove from the oven and sprinkle with chopped fresh parsley, forming a ring
Transfer to a decorative plate and serve warm
224 calories per slice
