Summary

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

1. 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.
2. 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).
3. 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.
4. 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.