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!
INGREDIENTS
Sableé or broken mass:
– 200 gr. Flour
– 100 gr. Butter
– 1 Egg
– 20 ml Water
– 5 gr. Salt
Filling:
– 300 gr. Pumpkin
– 1 Onion
– 3 Eggs
– 90 ml Cream
– 60 gr. Grated cheese
– 50 gr. Bacon
PROCEDURE
– 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!
