John Myers
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Pumpkin Quiche Lorraine
The perfect pumpkin quiche lorraine recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Spelled flour type 630
- 1 tsp Baking powder
- 1 tsp Salt
- 1 Egg
- 2 tbsp Water
- 125 g Butter
Covering:
- 750 g Peeled and pitted butternut squash
- 200 g Bacon cubes
- 2 Onions
- 2 Oil
- Chopped parsley
- Salt and pepper
- 4 Eggs
- 200 ml Cream
- 200 g Grated Emmental
- Freshly grated nutmeg
- Seasoned salt from my KB
- Garlic pepper from my KB
- Telly cherry pepper
Dough: Preheat the oven to 180 degrees
- Make a kneading dough out of the above ingredients and press it into a greased baking pan lined with baking paper with a rim. Pierce a few times with a fork! Pre-bake the base for approx. 5 minutes!
Covering:
- In the meantime, roughly grate the pumpkin and peel the onions, cut into thin wedges. Leave the bacon in a pan, then roast the onions and finally fry the pumpkin for another 5 minutes. Possibly add some oil. Add the parsley and a little salt and pepper.
- Place the topping on the pre-baked base and mix the eggs with the cream, seasoned salt, garlic pepper, nutmeg and pepper, fold in the cheese and spread over the pumpkin topping.
- Bake the quiche in the preheated oven for another 30-40 minutes. Cool the quiche briefly and then serve! 🙂 It goes well with salad!
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