Tétova ínyenc 
Quiche is a classic of French cuisine – a savory tart loved all over the world. And who hasn’t heard of Quiche Lorraine?
This version also includes bacon, complemented by wild garlic and feta cheese. These three bold flavors work beautifully together, resulting in a rich and satisfying main dish.
It’s delicious both warm and cold!
Ingredients
For the shortcrust pastry:
- 250 g (2 cups) all-purpose flour
- 1 egg
- 150 g (2/3 cup) butter
- 1 tsp salt
- a pinch of sugar
For the filling:
- 1 bunch wild garlic (ramsons)
- 100 g (3.5 oz) bacon
- 100 g (3.5 oz) feta cheese
- salt and pepper to taste
- 3 eggs
- 250 ml (1 cup) sour cream
More quiche recipes:
(Translations of older recipes are currently in progress.)
- Zöldborsós quiche (Green Pea Quiche)
- Újhagymás quiche (Spring Onion Quiche)
- Kucsmagombás-spárgás quiche (Morel and Asparagus Quiche)
Instructions
- Knead the pastry ingredients together until smooth, then refrigerate for 20 minutes.
- Roll out the dough into a circle and place it in a buttered tart pan.
- Prick the base with a fork and return to the fridge for another 15 minutes.
- Line with parchment paper, add baking weights (such as beans), and blind bake in a preheated oven at 200°C (400°F) for 15 minutes.
- Remove the paper and weights, then bake for another 8 minutes until lightly golden.
- Cut the bacon into strips, cook until slightly crispy, then drain.
- Wash the wild garlic and sauté briefly in a little oil until just wilted.
- Whisk the eggs with the sour cream until smooth, then crumble in the feta.
- Stir in 2/3 of the bacon and the wild garlic.
- Pour the filling over the pre-baked crust and sprinkle the remaining bacon on top.
- Bake for about 20 minutes, until set and lightly golden.
