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PEEL and cut the red onions in not too thick, half rings and set them aside. TEAR the bread into large pieces and crumble them using a food processor.
ADD 1 egg and 50 gram melted butter. MIX until a dough forms. BRUSH your quiche form with some butter, you can use melted butter to make sure every tiny bit of the form is well coated.
Using your hand, form a good quiche crust. Make sure to cover the whole quiche form otherwise, the filling will run out. BAKE the crust in a 180 degrees Celsius or 350 degrees Fahrenheit oven, for about 10 minutes.
You will notice the butter starts to bubble, no worries, after cooling down a bit this will soon be a solid crust.
BRING water to a boil in the pan. MAKE florets of broccoli and cook them in boiling water for about 3 to 4 minutes. They should be 'al dente'.
SPREAD the broccoli florets evenly onto the crust. COOK the bacon strips for a few minutes and also spread them over the crust.
In the same skillet used for the bacon, you can now cook the red onion rings for a few minutes and add them to the quiche form. MIX 5 eggs and crème fraîche in a large bowl.
Add some of the shredded cheese and season with salt and pepper. Be careful with the salt, the bacon and cheese can also be a bit salty.
Pour the egg mixture evenly over the quiche and top it off with some more shredded cheese. Now BAKE the quiche in the oven, still set to 180 degrees Celsius or 350 degrees Fahrenheit, for about 20 minutes.
CHECK the quiche and depending on your oven, you can cover it up using tin foil to prevent the quiche from burning when it still needs some more cooking time.
BAKE the quiche 10 more minutes and then check again.