Pumpkin and Bacon Quiche

Ingredients for 1 servings:

• 250 g flour
• 120 g low-fat curd cheese
• 120 g butter, room temperature
• 1 m.-sized egg(s)
• ½ tsp salt
• Butter and flour for the mold
• Flour for rolling out
• 1 onion(s)
• 50 g bacon, streaky
• 250 g pumpkin flesh (Hokkaido)
• 50 g butter
• Salt and pepper, freshly ground
• 3 m.-sized eggs
• 150 g cream
• nutmeg
• 50 g cheese, grated (Emmental)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Perfect snack with a glass of wine, makes 12 small quiches.

Mix the flour, low-fat quark, softened butter, egg, and salt in a food processor or by hand until you have a smooth, supple dough. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour. Peel and finely dice the onion and also finely dice the bacon. Finely grate the pumpkin flesh. Preheat the oven to 180 degrees Celsius (top and bottom heat, fan: 160 degrees Celsius). Heat the butter in a pan and fry the bacon until golden brown. Add the onions and pumpkin and fry for 5 minutes. Season with salt and pepper and let cool. In a tall mixing bowl, finely blend the eggs with the cream, salt, and a pinch of freshly grated nutmeg. Roll out the dough on a floured surface. Cut out 12 circles, approximately 8 cm in diameter (tip: use a scalloped cutter for a particularly attractive quiche) and place them in the greased and floured muffin tin. Press the edges firmly into place. Spoon some of the pumpkin and bacon mixture into each muffin tin, pour a little egg wash over the top, and sprinkle with cheese. Bake on the middle rack for 15-20 minutes. If the tops are golden brown before the end of the baking time, cover the quiches with aluminum foil.