Quiche with farm cheese and bacon

Preheat the oven to 220 ° C. Crumble the bread in a food processor. Add the nuts and thyme and grind everything almost fine. Mix in 1 egg and the melted butter.

Grease the quiche mold or cover it with baking paper. Express the mixture in the form into a cake base with a raised edge. Bake the bottom for about 10 minutes in the oven, allow to cool and place it covered in the refrigerator (this can be done a day in advance).

Temper the oven temperature to 200 ° C. Boil the broccoli florets for 3 minutes, rinse them with cold water and drain. Spread the broccoli and carrot over the quiche bottom and place the bacon in between.

Beat the rest of the eggs with the cream, salt, freshly ground pepper and half of the cheese. Pour this mixture over the vegetables and the bacon and sprinkle with the rest of the cheese.

Fry the cake in the middle of the oven for about 25 minutes until golden brown and done. If necessary, put a piece of aluminum foil over the cake for the last 10 minutes if it becomes too dark.