Quiche bacon & gruyère

We are very lucky to have a wonderful gourmet store here in San Miguel, poetically called “Luna de queso“, with a charcuterie and cheese section to envy any store in Europe. So for this quiche sans pâte (no dough), I used real Gruyère (the one with holes from Switzerland) and high quality bacon (slices cut for you rather than the plastic wrapped variety from the supermarket). It really makes all the difference.

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1- Fry as much bacon as you want, but not too much, in a heavy pan. Wrap the bacon in a paper towel to get rid of the excess fat. Change the paper towel and crush the strips with your fingers.
2- In a large bowl, whisk three organic eggs. Mix in 100 gr of sifted flour (a little less than a cup), freshly grounded black pepper and some herbs of choice. Do not add salt since the bacon is already salty.
3- Place the egg mixture in a prepared baking pan (lined with butter and flour). Sprinkle the mixture with the crushed bacon and half a cup of grated Gruyère.
4- Bake for 45 minutes in a 180º c. oven.

Serve immediately with a nice salad.  

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