Pumpkin Quiche

Pumpkin Quiche

The quiches are a recipe of France. Traditionally they have bacon and cream, but if we want they can be made with milk and ham or other flavourings, in a lighter version. Delicious and very versatile, as the main dish or as a starter or snack in small units. Let’s make the recipe step by step!


Sableé or broken mass:

– 200 gr. Flour

– 100 gr. Butter

– 1 Egg

– 20 ml Water

– 5 gr. Salt


– 300 gr. Pumpkin

– 1 Onion

– 3 Eggs

– 90 ml Cream

– 60 gr. Grated cheese

– 50 gr. Bacon


– DOUGH Cut the cold butter into small cubes.

– Sand the butter with the salt and the flour. They must be mixed gently to a consistency of sand (this technique is called sablage).

– Let it rest in the refrigerator for a few minutes.

– Add the egg and the amount of water necessary to form a homogeneous dough.

– Integrate the ingredients without kneading using the palm of the hand.

– Roll out the dough with the help of a rolling pin. It’s recommended to place a plastic wrap at the bottom and one at the top of the dough so it does not adhere and you can handle it more easily.

– Cover the tart pan with the dough, cutting the leftover sides evenly flush. Cover with film and put in the fridge for a few minutes.

– Place baking paper on the dough (or leave the film if it is suitable for the oven) with rice on top. The weight helps the dough not warp.

– Bake at 170 degrees until cooked without browning.

– FILLING Cut the pumpkin into cubes and cook in a roasting pan with a little oil in the oven at 180 degrees. Cover the roasting pan with aluminum.

– Brown the bacon in a pan.

– Cut the onion into brunoise and sauté with a little oil until cooked.

– When the pumpkin is tender, make a puree.

– Mix the cream with the eggs (this is called creme prise in gastronomy).

– Combine the creme prise with the pumpkin puree, onion and bacon.

– Assemble the quiche with the grated cheese and bake for 10 minutes until the filling is coagulated.

– Done! Enjoy your delicious Pumpkin Quiche!

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