Ingredients

5/8 cup (150 g) butter
7/8 cup (200 g) flour
2 Tbsp. water

For the Filling

6 slices bacon
9 oz (250 g) nøkkelost cheese, grated
4 eggs, slightly beaten
1 cup (2 1/2 dl) half & half
2 Tbsp. chives
1/2 tsp. salt
1/2 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 lukewarm.

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 9 1/2-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 & half, chives and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle bacon on top. Bake until firm, on the lowest rack in the oven at 350° F (175° C).

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