Pumpkin Quiche

(155 votes)
Total Time Icon
Total time: 1 hour 25 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 1 person

πŸ“ Ingredients

3 Eggs
125 grams Butter
250 grams Flour (type 1050)
600 grams Pumpkin meat
1 pinch Salt
120 grams Bacon streaky
2 tablespoons Oil (olive oil)
2 Garlic
1 Onion (vegetable onion)
200 milliliters Vegetable broth
  Herb salt
100 grams Cheese (Gruyere) grated
150 grams Creme fraiche
  Fat for the mold
2 tablespoons Pumpkin seeds
  Thyme rubbed

🍽 Instructions

Knead a shortcrust dough from flour, butter pieces, 1 egg, 1 pinch of salt and 1 tbsp.

water. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Peel the pumpkin, remove the seeds and cut the flesh into small cubes.

Dice bacon, fry in 1 tablespoon oil. Peel onion, chop finely, add to bacon with pumpkin and sautΓ©. Peel garlic, press to vegetables. Season with a little salt, pepper and thyme and add vegetable stock. Cover vegetables and cook for about 20 minutes, puree and set aside. Grease a 26 cm diameter springform pan, roll out the dough, line the bottom of the springform pan with it, forming a rim about 3 cm high.

Whisk remaining eggs with crème fraiche. Grate Gruyère cheese and stir in. Mix with pumpkin puree, add 1 tablespoon pumpkin seeds and season with salt and pepper. Spread the mixture on the dough base. Sprinkle the remaining pumpkin seeds on top. Bake the quiche in the oven at 200 degrees for about 45 minutes.

📊 Nutrition Facts

Nutritional values per serving:

82 g
886 g
32 g

📝 Recipe Overview

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