Pumpkin Bacon Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 120 g low-fat quark
- 120 g butter, room temperature
- 1 egg (s)
- 0.5 teaspoon ½ salt
- Butter and flour for the mold
- flour for rolling
For covering:
- 1 onion (s)
- 50 g bacon, streaky
- 250 g pumpkin meat, (Hokkaido)
- 50 g butter
- Salt and pepper, freshly ground
- 3 egg (s)
- 150 g cream
- nutmeg
- 50 g cheese, rated (Emmentaler)
Print Recipe
Pin Recipe Instructions
- Process the flour, low-fat quark, softened butter, egg and salt in the food processor or with your hands into a smooth, supple dough. Wrap the dough in cling film and let it rest for 1 hour in the refrigerator.
- Peel the onion and dice it, also dice the bacon. Finely grate the pumpkin flesh. Preheat the oven to 180 degrees (top and bottom heat, hot air: 160 degrees).
- Heat the butter in a pan and fry the bacon until golden brown. Add onions and pumpkin and sauté for 5 minutes. Season with salt and pepper and let cool. Mix the eggs with cream, salt and a pinch of freshly grated nutmeg in a tall blender jar.
- Roll out the dough on a floured surface. Cut out 12 circles approx. 8 cm in diameter (tip: use a corrugated cookie cutter, this is how the quiches look particularly nice) and place in the greased and floured recesses of the muffin tray. Press well on the edges. Put a little pumpkin and bacon mixture into each of the pastry molds, pour some egg cream over them and sprinkle cheese on top. Bake on the middle rack for 15-20 minutes. If the surface is golden brown before the end of the baking time, cover the quiches with aluminum foil.
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