Ziewelkueche

  • For : 6 servings
  • Time : 
  • Difficulty : 

Ingredients for Ziewelkueche :

  • 250 g shortcrust pastry
  • 150 g smoked bacon
  • 500 g onions
  • 5 egg yolks
  • 5 egg whites
  • 60 g butter
  • 15 cl crème fraiche
  • 25 cl milk
  • 60 g flour
  • 1 pinch nutmeg
  • salt
  • pepper
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Technical stages for Ziewelkueche :

  • the shortcrust pastry to a thickness of 3 mm. into a greased pie pan. Keep refrigerated.
  • Bring the milk to a boiling point.
  • the onions in butter. Sprinkle the flour, stir with a wooden spatula and let it cook for a few minutes over low heat.
  • Add the boiling milk and whisk until thick.
  • Leave to cool.
  • On the side, mix the egg yolks and crème fraiche.
  • Add salt, pepper, and a pinch of gratted nutmeg.
  • Combine with the mix.
  • the diced bacon. Put the bacon on the pie.
  • Beat the egg whites until thick. Combine gently the egg whites with the mix. Pour in the pie and bake for 30 minutes at 180/200°C or 356/392°F.
  • Serve warm.
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