autumn quiche
A quiche with baked Hokkaido slices, bacon & eggs, crème fraîche and lots of cheese
Servings: 12 pieces
ingredients:
for the pastry:
- 1 quiche pastry (ready-to-use)
- some butter (for the quiche form)
for the filling:
- 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)
equipment:
- a quiche form (Ø 26 cm)
- an egg whip
how to:
- 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.
storing:
- 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.