Ingredients

⅝ Cup (150 g) butter
⅞ Cup (200 g) flour
2 Tbsp water

For the Filling

6 Slices bacon
9 oz. (250 g) nøkkelost, grated
4 Eggs, slightly beaten
1 Cup (2½ dl) half and half
2 Tbsp chives
½ Tsp salt
½ Tsp white pepper

 

It is easier to make a pie dough with a mixture of shortening and butter, but an all-butter dough is superior. A quiche should always be served hot or luke warm.

 

Directions

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 9½-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, half and half, 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).


 

Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.