For the bacon pie, roll out the quiche dough, grease the pie dish and pour the dough into the dish, leaving the edge up to the edge of the pie dish. Mix eggs with salt, pepper, spice mixture and whipped cream.
Halve onion and cut into narrow half rings. Heat oil and brown onions, being careful not to let them get too dark. When the first onions are brown, take the pot off the heat.
Spread the cheese on the dough, pour half of the egg mixture over it and put the onions strained through a sieve on top, put away the oil.
Pour in the remaining egg mixture, top with the bacon strips, roll down the edge of the dough and press it slightly against the bacon. Bake at 180 degrees for about 45 minutes.
Spread the still hot bacon pie with smooth jelly – both the edge of the dough and the bacon.
Preparation Tip:
How to make the quiche dough for the bacon tart itself, we show you HERE.
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