The slightly different cake: the South Tyrolean bacon in this delicious speck onion quiche.
Ingredients
4 servings
200 millefeuille dough
400 g onioins, cut into slices
salt
1 tbsp butter with the South Tyrolean seal of quality
80 g Speck Alto Adige PGI, cut into strips
1 tsp chopped chives
80 ml milk with the South Tyrolean seal of quality
80 ml cream
2 eggs with the South Tyrolean seal of quality
1 tbsp grated parmesan
pepper
Preparation
Time to prepare: 40 min.
Sautee onions in a pan with butter. Add speck and sautee. Season with salt, pepper and chives. Preheat oven to 180 degrees Celsius. Mix eggs, milk and cream. Roll out millefeulle dough and put into buttered form. Add onion speck filling and the milk cream mix. Bake in oven at 180 degrees. Celsius for 20 mintes.
Let the quiche rest for some minutes before serving. Instead of millefeuille dough you can use pie dough. Wine suggestion: St. Magdalener from South Tyrol
