John Myers
Ingredients for 1 servings:
- 150 g flour
- 100 g butter
- ½ tsp salt
- Water
- 250 g smoked bacon, diced
- 250 g Emmental cheese, grated
- 4 eggs
- ⅛ liter sour cream
- 1 onion(s), diced
- 1 tsp paprika powder
- pepper
- Parsley, chopped
- breadcrumbs if required
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
simple, easy to prepare, for parties, without leek
First of all: The quantities are for a 26 cm springform pan. For a baking sheet, simply double the amounts. For the base, knead the flour, butter, and salt into a firm dough. Add a little water if it’s too firm. Spread the dough evenly on the bottom of the pan. Important: Pull up the edges, as the topping is very runny. For the topping, mix the bacon cubes, Emmental cheese, eggs, sour cream, diced onion, paprika, pepper, and parsley. The topping is quite runny. If it’s too thin, thicken it a little with breadcrumbs, but it should still flow. Salt isn’t needed, as the bacon provides enough salt. Spread the topping on the base. Bake in a preheated oven at 210°C top/bottom heat (approx. 190°C fan-assisted) for 35-45 minutes. The topping will be firm and should be slightly browned. It is best to let it rest for 5 – 10 minutes and then cut it.
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