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.
Let’s start w/ quiche pastry (I opted for a ready-to-use quiche pastry from my trusted food store) … and …
- onions & bacon
- fresh (or dried) thyme
- eggs & crème fraîche
- Gruyère cheese
- feta cheese & sun-dried tomatoes & spring onions
- oven baked Hokkaido slices.
Chopping the onions & the bacon, adding some pepper & thyme leaves: all is freed in a pan with some olive oil.
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. We add the chopped tomatoes & the roughly grated Gruyère cheese. (If you like you may also add some finely grated Parmesan … I did because I had only a small piece of Gruyère left!)
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.
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 (thin slices – 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 – or dried thyme)
- 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)
- a quiche form (Ø 26 cm)
- an egg whip
- Chop finely the onions & the bacon and fry in a pan in olive oil and some of the oil of the sundried 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 sundried 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.
- You may store the quiche in the fridge for up to a week.
- You may also put the quiche, cut into pieces, in your freezer. Best is defrosting on your kitchen counter for some hours.
