This hearty and rich tasting Quiche is great to serve as a main course with a green salad or just as a snack or party appetizer.
Preparation for a 23 cm pie dish
For the pastry:
- 200 g flour
- dash of salt
- 100 g butter
- 50 g sour cream
- 1 teaspoon fresh lemon juice
- 30 ml ice water
Whisk together the flour, the salt and the butter in a large bowl.
Add the sour cream, the lemon juice and the water and knead for about 5 minutes. The dough has to ends up a bit sticky.
Pat the dough into a ball and wrap it well with plastic wrap and refrigerate for 1 hour.
For the filling:
- 350 g potato, boiled, peeled and sliced
- 100 g streaky bacon
- 60 g celery, cut in little pieces
- 1 egg
- 60 ml sour cream
- 1 tablespoon horseradish sauce
- 1 tablespoon olive oil
- dash of salt, pepper
Cook the bacon in a skillet until browned and crisp. Remove it from the heat, drain on a paper towel then coarsely chop the bacon.
In the same skillet cook the celery for about 5 minutes. Remove the celery and drain on a paper towel.
Beat together the egg, the sour cream and the horseradish sauce.
Preheat the oven to 200° C.
Dust a clean work surface and a rolling-pin with flour.
Unwrap the pastry dough and it roll out, to fit the size of your pie dish.
Carefully roll the pastry around the rolling-pin, then unroll it over the pie dish.
Brush on the olive oil and cover with the potato slices. Spread some salt and pepper onto the potatoes, add the bacon and the celery.
Pour the egg – sour cream mixture on top and bake the quiche for about 20 – 25 minutes in the middle of the oven.