French QUICHE for the Salente Ario



  • 175 g all-purpose flour
  • 75 g butter
  • 2 spoonfuls of cold water
  • 1 teaspoonful of salt


  • 250 g bacon
  • 175 g cheddar
  • 1 onion
  • 4 eggs
  • 250 ml whipping cream (31% fat)
  • salt
  • pepper
  • nutmeg


Mix the flour, softened butter, cold water and salt into a dough. Line the bottom of the inner pot with baking parchment – it should not reach higher than half the pot’s height! Spread the rolled out dough on the parchment to form a base. In a pan, sauté the bacon with the chopped onion until golden. Pour off excess oil. Spread the mixture on the dough base. Mix the remaining ingredients – cheddar, whisked eggs, and cream, and the salt, pepper, and nutmeg to taste – in a bowl. Place the inner pot in the cooker and close with the oven lid. Set the programme manually to 22 minutes at 180 °C. Once the programme has finished, carefully remove the lid using oven mittens and place the quiche on a plate.

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