Portions: 04 Preparation time: 75 minutes

Quiche Lorraine with bacon and OLE! capers in oil with herbs



  • 200 g wheat flour
  • 100 cold butter
  • 1 egg
  • dash of salt


Combine the crust ingredients and form into a ball. Refrigerate for at least one hour. Take out of the refrigerator and roll out into a thin round. Move the round to a tart pan greased with butter. Press the dough down to the pan, pierce with a fork, and return to refrigerator.
Heat the oven to 180 degrees.

Clean the leek and cut off and throw away the green leaves. Cut the remaining part into half-circle slices. Sauté the bacon in a dry pan until the meat turns gold. Set aside and fry the leek and chopped onion on the leftover grease. Combine the cream and eggs. Add chopped cheese and crushed garlic. Season with salt and pepper. Stir and pour the mass out onto the bottom. Top with capers and chives.
Bake for approx. 45 minutes.