Bacon Bell Pepper Cheese Cake

For the bacon bell pepper cheesecake, first prepare the shortcrust pastry. To do this, knead the flour with butter, egg and salt into a shortcrust pastry and leave to rest in the refrigerator for about 1 hour.

For the filling, cut the onion, bacon, mushrooms and peppers into thin strips and sauté in the butter. Stir in the sour cream, whisk the egg and add it as well. Grate the cheese and stir about 50 g of cheese into the mixture. Season with salt, pepper, nutmeg and parsley.

Roll out the shortcrust pastry on a floured surface and place it in a pie dish, pulling up the edges a little. Now pour in the filling and sprinkle the remaining cheese on top.

Preheat the oven and bake the bacon and paprika cheese cake at approx. 170°C for 30 minutes.

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