Ziewelkueche

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.