Cheese and Pumpkin Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet puff pastry, dia 33 cm
- 200 g bacon, cut into fine strips
- 3 medium onion (s), cut into strips
- 500 g pumpkin meat (butternut), rated with a hash brown
- some salt and pepper
- 1 teaspoon caraway seeds
- 400 g cheese (Emmentaler), rated with a rösti rater
- 3 dl milk
- 2 egg (s)
- 3 cloves garlic, pressed
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Heat a frying pan and fry the bacon in it. Add the onions and continue frying. Add the pumpkin and continue frying, season to taste with a little salt, pepper and a tablespoon of caraway seeds. Mix well, set aside and let cool.
- Preheat the oven to 180 degrees circulating air.
- Put the puff pastry into a round shape with the baking paper, prick a little with a fork. Spread the cooled pumpkin mixture on the puff pastry, pour the cheese over it and spread it nicely. Mix together the milk, eggs, garlic, a little salt, pepper and nutmeg and spread over the cheesecake. Then bake the cheesecake in a fan oven for 30 to 35 minutes.
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