Knead all ingredients for the short pastry in a bowl, mix with your hands and knead to a compact and homogenous dough on the countertop. Form a round, rather thin loaf, wrap in cling film and let rest in the fridge for at least a few hours.

Remove the dough from the fridge after the resting time and leave at room temperature for some 10 minutes.

Roll the dough into a layer of 2-3 mm with a rolling pin. Cover a previously buttered and floured low cake tin with a diameter of 22 cm with the dough.

Put eggs, grated Parmesan cheese, a teaspoon of breadcrumbs, a pinch of salt, pepper and nutmeg and finely chopped rosemary in a bowl and mix until homogeneous with a whisk.

Peel the apple, remove the core, cut into small cubes and add to the egg mixture. Then cut cheese and bacon into small pieces, add to the egg mixture and mix with a tablespoon.

Pour the filling into the cake tin. Roll the remaining dough into a layer of 2-3 mm and cut strips of about 2 cm with a pastry wheel. Arrange the short pastry strips in a grid on the bacon and cheese quiche with apples. Bake in the oven at 180°C (top/bottom heat) for about 40-45 minutes.

Suggestions

•You can also prepare the short pastry the day before: wrap it in cling film and let rest in the fridge during the night.
•Homemade short pastry is unbeatable, of course, but if you are in a hurry, you can also buy a short pastry roll or puff pastry roll to prepare your bacon and cheese quiche with apples even faster.
•You should not exaggerate with rosemary, otherwise you will cover the taste of the quiche with apples too much.
•Serve the quiche with apples tepid shortly after baking. Alternatively, you can prepare it in advance and warm it up in the oven.
•You can keep the bacon and cheese quiche with apples covered with cling film for 2-3 days in the fridge.