Cheesecake, onions and bacon recipe

Tarts or quiches as they are known in France are excellent for coffee time, a party snack or even a small appetizer for a dinner.

Its structure is relatively simple, a shortcrust pastry that is what we call it in the kitchen, only this Sunday we will make a variant by adding our delicious banana by replacing the wheat flour with banana flour.

The shortcrust pastry must be precooked since the filling cooks so quickly that it would not be ready at the same time.

Then the filling has a base of cream and eggs, which is what gives it its creamy and fluffy texture, to which we can add all kinds of cold meats, cheeses, vegetables, fruits, and season to our liking.

Pie dough:

• 1 cup of banana flour
• 1/ 2 cup of butter
• 1 egg
• 1 pinch of sugar
• 1 pinch of salt
• 2 tablespoons ice water

Stuffed:

• 4 slices of crispy bacon
• 1 whole egg
• 3 egg yolks
• ¼ cup caramelized onions
• 1 cup of heavy cream
• ¼ cup of fresh cheese
• 1 pinch of cinnamon
• ½ cup Gruyère cheese

Elaboration:

For the base dough:

1. Make a volcano with the flour, in the center place butter, egg, sugar and salt. Knead until obtaining a grainy texture, add the cold water and continue kneading until it binds.
2. Form a ball with the dough, wrap with plastic film and refrigerate for an hour.
3. Extend it in a thickness of 2 mm and let cool for 20 minutes.
4. Preheat the oven to 180ºC, place the dough on the molds, cover the bottom with waxed paper and bake for 15 minutes with some type of weight (dried legumes and/or rice).

For the filling:

1. Mix the filling ingredients in a bowl, place inside the precooked dough and bake for 10 minutes.
2. Remove the quiche from the pan, place it on a rack and set aside until serving.