autumn quiche
Servings: 12 pieces
ingredients:
- 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)
how to:
- 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.
equipment:
- a quiche form (Ø 26 cm)
- an egg whip
Notes
Quiche pastry: You may use ready-to-use quiche pastry from your trusted food store as well as prepare a quiche pastry by yourself from scratch. This will take about 30 min in addition.
Hokkaido slices: I had prepared baked Hokkaido slices beforehand. If you start for the quiche with a fresh Hokkaido pumpkin, baking will need about 45 min at least. I don't have any experience with working with unbaked Hokkaido slices on top of a quiche.
Gruyère: You may substitute finely grated Parmesan for some of the roughly grated gruyere - I had about 70 g gruyere and 30 g Parmesan.
Bacon: I worked with Italian bacon already in fine thin slices.
Thyme: You may also rely on dried thyme leaves.
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.