Schabziger Celery Quiche

(*) about 30 cm in diameter.

Carefully clean the celery, cut away the ends of the stalks and cut into strips with the beautiful greenery. Remove the skin from the onion and chop it. Cut the bacon into strips at the beginning, then chop.

Heat the butter in a rather wide frying pan. Fry the bacon briefly. Then add the onion and sauté until translucent. Add the celery, sauté for a moment, then extinguish with white wine and cook until the vegetables are soft. Season with salt and pepper.

In the meantime, in a baking bowl, mix the cream, milk and eggs. Grate the Schabziger on the cheese grater. Season the glaze with salt and pepper.

Butter the quiche dish – or a baking tray – and spread the cake mixture on it. Prick the bottom regularly with a fork.

Preheat the oven to 200 degrees.

Drain the celery vegetables, collecting the liquid and stirring it into the glaze. Spread the vegetables evenly on the pastry base and spread the Schabziger glaze evenly over the top.

Bake the quiche on the spot in a 200 °C oven on the lowest rack for thirty-five to forty minutes. Serve hot.

Our tip: Use bacon with a subtle smoky note!

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