Quiche of rhubarb and marjoram

3_10081 RHUBARB and Marjoram QUICHE INGREDIENTS for 6 PERSONS 600 g of ribs of r ' beard ' or, 2 tablespoons sugar, a disc of dough BRISA fresca and already stretched out, 3 eggs, 150 ml cream, 60 g of Diced Bacon, 5 sprigs Marjoram, a spoonful of frozen chopped onion, 2 tablespoons butter, butter and flour for the baking pan, salt and pepper.

Clean the shores of r ' beard ' or, eliminating any remaining leaves poisonous, why cut into logs about 3 cm; remove the filaments with the knife, then wash them in plenty of water.

Dip the r ' beard ' or in boiling salted water, and cook for 3 minutes after resumption of the boil.

Drain and spread the shoes on a tarp.

Heat the oven to 200°; remove the dough from package and keep it 10 minutes at room temperature, and then srotolatela.

Grease and flour a baking pan for cakes from wavy edge, 28 cm in diameter and foderatela with the pastry, pressing well with your hands to make it adhere to the edges and at the bottom; trim away the excess and prick the bottom with the tines of a fork.

Melt the butter in a pan and saucepan, heat a minute onion, stir with a wooden spoon, wet with 2/3 tablespoons water and let evaporate over a medium heat.

Add the bacon, seasoning, add two sprigs of Marjoram, washed and dried.

Break the eggs into a bowl, add the cream, the cooled Bacon, salt, ground pepper and beat with a fork.

Distribute the r ' beard ' or on the bottom of the Pan and pour the mixture of cream and eggs.

Bake and cook until the mixture is puffy and Golden, about 25 minutes.

Remove from oven, let cool and put.

Place the cake on a serving dish, garnish with sprigs of Marjoram and serve.