Quiche with creamy potato filling and kitten bacon

Name: quiche with creamy potato filling and kitten bacon
Total time: 30 min
Yield: 4
Ingredients: 300 gram sticking potato; 1 tablespoon butter; 1 teaspoon flour; 1 role pie dough; 8 slice frozen tart dough; 1 tablespoon butter; 2 onion; 1 tablespoon Provencal herbs; 3 egg; 200 milliliters cream; 100 gram gruyere; 100 gram mature cheese; 250 gram bacon

Ingredients

Directions

Boil the potatoes with peel for about 20 minutes. Drain and let cool to lukewarm.
Grease the cake mold and dust lightly with flour. Press the dough well into the mold and cut the edge just above the mold. Put in the refrigerator.
Heat the butter in a frying pan and fry the onion in soft and light brown for about 5 minutes. Meanwhile, peel the potatoes and cut into very thin slices. Mix with the fried onions and Provencal herbs and sprinkle with salt and pepper.
Preheat the oven to 200ºC.
Press the potato slices into the dough mold. Beat the eggs with the cream and the cheese. Pour this mixture over the potato filling and shake a little with the shape.
Weave a lid on the potato filling with the slices of bacon. Let the bacon overhang a bit at the edges, the bacon shrinks a little during baking.
Fry the quiche in the middle of the oven for about 25 minutes. Remove from the oven and leave to rest for 10 minutes before serving.