John Myers
Pumpkin and Carrot Quiche
The perfect pumpkin and carrot quiche recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry roll
- 200 g Bacon
- 0,5 bunch Parsley
- 2 Shallots
- 4 Eggs
- 1 cups Sour cream
- 200 g Pumpkin
- 1 Carrot
- Olive oil
- Freshly grated nutmeg
- White milled pepper
- Sea-Salt
- Carrot green
- Peel and core the pumpkin and coarsely grate with the carrots and sauté with a little olive oil and finely chopped shallots.
- Whisk eggs and sour cream and fold in the pumpkin and shallot mixture. Chop the bacon and add it – season with salt, pepper and nutmeg.
- Roughly chop the parsley and carrot greens and mix in.
- Spread out the puff pastry in a greased baking pan – make holes and pour the filling into it.
- Bake in a preheated oven at 180 ° C for 45 minutes until golden.
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