Pumpkin quiche with pears and bacon

Name: Pumpkin quiche with pears and bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg Pumpkin (about 600 g net); 2 Onions; 4 TABLESPOONS Butter; 50 g Bacon cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 225 g Polenta (corn semolina); 2 Pears; 1/2 bunch Thyme; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg Pumpkin (about 600 g net)
2 Onions
4 TABLESPOONS Butter
50 g Bacon cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
225 g Polenta (corn semolina)
2 Pears
1/2 bunch Thyme
1 TABLESPOON Breadcrumbs
7-10 Tbsp Grease

Directions

1
Peel the pumpkin, remove seeds and dice the pulp. Peel and finely dice the onions. Heat 2 tablespoons of butter. Fry half of the bacon, onions and pumpkin for about 5 minutes. Season with salt and pepper.
2
Deglaze with 1 litre of water, bring to the boil, season again with salt. Stir in polenta. Cook at low heat stirring constantly for 10-15 minutes. In the meantime wash and quarter the pears and cut out the core.
3
Cut quarters into slices or columns. Wash and chop the thyme. Fill pumpkin polenta into a greased form (approx. 22 cm Ø). Spread pears, remaining bacon and thyme on it. Sprinkle with breadcrumbs and spread 2 tablespoons of butter in flakes on top.
4
Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes.