Bacon and Chives Quiche with Nøkkelost Cheese (Norwegian Nokkel Quiche)

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.

Pastry:
5/8 cup butter (150 g)
7/8 cup all-purpose flour, unbleached (200 g)
2 Tbsp. water

Filling:
6 slices bacon
9 oz Nøkkelost, grated (250 g)
4 eggs, slightly beaten
1 cup half-and-half cream (2.5 dL)
2 Tbsp. fresh chives, chopped or 2 tsp. dried
½ tsp. sea salt
½ tsp. white pepper, freshly ground

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place oven rack on the bottom level.

Cut butter into flour with pastry blender until the size of small peas. Add water and mix-a soft dough. Work the dough as little as possible-prevent unnecessary shrinkage. Press into a 9½” (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, cream, chives and pepper together. Carefully pour the egg mixture over the cheese. Sprinkle with bacon on top.

Bake until firm, about 30 minutes.

Makes 6-8 servings.