Nokkel quiche
I had a lovely reason to bake something in a Norwegian style and this simple quiche, that I found via Lithuanian blog, heard lots of praising words from quite a few people before it ended up in happy tummies. Nothing new, how convenient and how popular this filling dish can be in warm sommer days. Can be eaten warm, cold, on its own or with a colourful salad on the side – it’s delicious and if you like experimenting, you can make endless variations of pastry and egg tart…
Dough:
5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 tb water
Filling:
6 slices bacon
9 oz. (250 g) nøkkelost, grated
4 eggs, slightly beaten
2 tb chives
1/2 tsp. salt
1/2 tsp. white pepper
Cut butter into flour with pastry blender until the size of small peas. Add water and mix to a soft dough. Work the dough as little as possible to prevent unnecessary shrinkage. Press into a 9 1/2-inch (24 cm) quiche pan. Fry bacon until crisp. Drain on paper towel and break into pieces. Grate cheese and sprinkle on the bottom of the pie crust. Whisk eggs, chives, and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top. Bake until firm, on the lowest rack in the oven at 350 degrees F (175 degrees C).
