Spicy onion, ham and bacon pie

Ingredients for 1 servings:

• 2 egg yolks
• 1 pinch of salt
• 4 tbsp water, cold
• 250 g flour, smooth
• 140 g butter, cold
• 300 g onion(s)
• 150 g ham, pressed
• 150 g breakfast bacon
• 2 tbsp oil
• 5 eggs
• 125 ml milk
• 125 ml whipped cream
• ½ bunch parsley
• 150 g cheese, grated Gouda
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

For the dough, mix the egg yolks with salt and water. Crumble the flour with the butter and knead into the egg yolk mixture. Wrap in cling film and let it rest in a cool place for about 1 hour. For the filling, peel and halve the onion, then thinly slice it. Briefly boil it in salted water, then drain. Cut the ham and bacon into pieces about 1 cm in size, fry them in oil and drain in a sieve. Then preheat the oven to 200°C and roll out the dough on a floured surface to about the thickness of a knife’s back. Line a 24 cm tart tin with the dough, spread the onion, ham and bacon on top. Mix the eggs with the milk, cream, parsley and half of the cheese, season with salt, pepper and nutmeg and pour over the filling. Sprinkle the tart with the remaining cheese and bake on the middle rack for about 30 minutes. Then reduce the temperature to 170°C and bake for another 15 minutes.