Pumpkin quiche with bacon

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, butter, 1/2 teaspoon salt, 1 egg and 2 tablespoons cold water to a smooth dough. Cover and chill for about 30 minutes. Wash the pumpkin, rub dry and cut into slices, remove seeds. Cut pumpkin slices into cubes. Wash apples, quarter them and cut out the core. Cut apple quarters into slices and sprinkle with lemon juice.

2. 2

   Cut bacon into strips. Peel and finely dice onion. Leave the bacon in a pan and take it out. Fry pumpkin and onion in bacon fat. Add apples. Add 1/8 litre water. Add broth, bring to the boil and stew for 5 minutes. Pour pumpkin on a sieve and drain. Mix milk and 4 eggs. Season with salt, pepper, thyme and nutmeg. Grease a tart tin (26 cm Ø).

3. 3

   Add broth, bring to the boil and stew for 5 minutes. Pour pumpkin on a sieve and drain. Mix milk and 4 eggs. Season with salt, pepper, thyme and nutmeg. Grease a tart tin (26 cm Ø). Roll out the dough on a lightly floured work surface until round (approx. 30 cm Ø). Line the tin with the dough and press the rim slightly. Mix pumpkin, apples and bacon and spread on the dough. Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Remove the pumpkin quiche and serve garnished with thyme

4. 4

   Roll out the dough on a lightly floured work surface until round (approx. 30 cm Ø). Line the tin with the dough and press the rim slightly. Mix pumpkin, apples and bacon and spread on the dough. Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Remove the pumpkin quiche and serve garnished with thyme

5. 5

   With 6 people:

Nutrition Facts

KCAL
560 kcal

CARBS
37 g

FATS
39 g

PROTEINS
15 g