In one of my last posts I worked with a Hokkaido pumpkin which I baked in the oven with some olive oil and a spice mix on top. Some of the Hokkaido slices I reserved for the next weekend – for a quiche convenient for autumn.
So what do we need for this special quiche?
It’s quiche pastry (I opted for a ready-to-use quiche pastry from my trusted food store) … and …
- onions & bacon
- twigs of fresh thyme
- eggs & crème fraîche
- Gruyère cheese & finely grated Parmesan cheese (optional)
- feta cheese & sun-dried tomatoes & spring onions
- oven baked Hokkaido slices.
We start with chopping the onions & the bacon. Add some pepper & thyme leaves. All is freed in a pan with some olive oil.
Don’t forget to preheat your oven to 180° C fan!
The ready-to-use quiche pastry is fitted into the quiche form – it’s quite easy when you get a round quiche pastry. When the bacon-onion-mess is fine just put it on the pastry.
The Gruyère cheese is roughly grated, the feta cheese is diced, the spring onions are chopped as well as the dried tomatoes. There is no need to do anything with the Hokkaido slices.
We add the chopped tomatoes & the grated Gruyère cheese as well as the finely grated Parmesan cheese. (I added about 3 tbs of Parmesan cheese because I only had a small piece of Gruyère cheese left …)
Afterwards let’s whip the crème fraîche & the eggs … add some salt & pepper to taste. Just pour the mess all over the quiche pastry and the basic ingredients.
Then we distribute the Hokkaido slices, the Feta cheese & the chopped spring onions.
The quiche form marches in the preheated oven for about 40 min at 180° C fan.
Afterwards there is a quiche with bacon & cheese for the hearty flavors accompanied by sweet tomatoes and soft Hokkaido as well as creamy feta cheese and crispy spring onions.
Enjoy!
- 1 quiche pastry (ready-to-use)
- some butter (for the quiche form)
- 80 g onions (finely chopped)
- 40 g bacon (finely chopped)
- 1 tbsp olive oil
- some oil of the sundried tomatoes
- 80 g sundried tomatoes (in oil – roughly chopped)
- 2-3 sprigs fresh thyme (only the leaves)
- 250 g crème fraîche
- 4 eggs
- 100 g Gruyère cheese (roughly grated)
- 10-12 slices baked Hokkaido pumpkin
- 80 g feta cheese (diced)
- 2-3 spring onions (cut in rounds)
- salt & pepper (to taste)
- Chop finely the onions & the bacon and fry in a pan in olive oil and some of the oil of the sundered tomatoes until soft. Add freshly grounded pepper to taste.
- Pluck the thyme leaves and add to the pan.
- Preheat the oven to 180° C fan.
- In the meantime grease the quiche form with butter & add the ready-to-use quiche pastry. Fit the pastry into the quiche form.
- Chop the sundried tomatoes, dice the feta cheese, grate the Gruyère cheese, cut the spring onions.
- When the onion-bacon-mess is ready distribute it all over the quiche pastry.
- Add the grated Gruyère cheese as well as the sundered tomatoes.
- Mix the crème fraîche with the eggs with an egg whip until smooth, add salt & pepper to taste and pour the mess into the quiche pastry.
- Distribute the baked Hokkaido slices on top and cover with the diced feta & the spring onions.
- Let the quiche bake in the oven at 180° C fan for about 40 min.
- a quiche form (Ø 26 cm)
- an egg whip
