John Myers
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Pumpkin Quiche
The perfect pumpkin quiche recipe with a picture and simple step-by-step instructions.
dough
- 250 g Wheat flour
- 100 g Margarine
- 1 tsp Salt
- 1 tsp Brandy vinegar
- 1 tsp Water
Covering
- 200 g Hokkaido pumpkin
- 200 g Grated Emmental
- 200 g Cream 30% fat
- 1 medium-sized Onion
- Bacon cubes
- Whole caraway seeds
- 2 tbsp Fresh parsley
preparation
- Put the ingredients for the dough in the bowl of a kneading machine and add water until it becomes a firm dough. Now cover the finished dough with cling film and cook for about 30 minutes. let rest in the fridge. In a mug or bowl, stir the cream together with the 2 eggs, a little salt, pepper and a pinch of nutmeg. The pumpkin is peeled, cut into pieces, these are then sliced into strips with a slicer and stored. Peel the onion and cut into cubes, mix these with the pumpkin strips.
- Roll out the dough with flour and place in a brook mold (Ø32cm) that has been greased with margarine. Scatter the Emmental on the dough. Now distribute the pumpkin strips with onions on the Emmental and then pour the cream mixture over them. On top, distribute the freshly cut parsley and the bacon cubes. Then on the 2 rail from below at 225 ° C top / bottom heat for 25-30 minutes. To bake.
- On top of the fully baked pumpkin quiche, add the caraway seeds and can then be served.
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