Pumpkin Quiche with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,667 cal. | (222 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 391 g | (337 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.9 g | (73 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 19.4 mg | (162 %) | ||
| Vitamin K | 123.6 μg | (206 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 502 μg | (167 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 82.7 μg | (184 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 3,373 mg | (84 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 200.7 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 1,688 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the Dough
- 200 grams Pastry flour
- 1 pinch salt
- 140 grams cold butter
- 1 egg
- Pastry flour (for work surface)
- For the Filling
- 500 grams Pumpkin (peeled and seeded)
- 150 grams whole Tomatoes
- 1 red chili pepper
- 50 milliliters dry white wine
- 200 milliliters Vegetable broth
- 1 tsp freshly grated ginger
- cayenne pepper
- 200 grams Bacon
- 200 grams Crème fraiche
- 4 eggs
- 1 tsp Curry powder
- 2 Tbsps finely chopped parsley
- 2 Tbsps Pumpkin seed
Preparation steps
To make the dough: Mound the flour on the work surface, mix with salt, and make a well in the center of the flour. Cut the cold butter into small pieces. Add the butter and egg to the well. Use a pastry cutter or 2 table knives to work the dough until it resembles a coarse meal. Press the dough into a ball with your hands. Wrap in plastic and refrigerate about 30 minutes.
To make the filling: Cut the pumpkin flesh into pieces. Drop the tomatoes into boiling water for few seconds, rinse in cold water, then remove the skin and chop coarsely. Halve the chile lengthwise, remove the seeds, rinse, and cut into thin strips.
In a saucepot over low heat, combine the pumpkin, tomatoes, broth, wine, and chile and simmer, covered, for about 40 minutes over low heat. While the mixture is still very hot, crush coarsely with a potato masher and drain through a wire-mesh strainer. Stir the ginger into the pumpkin mixture and season with salt and cayenne pepper.
Chop the bacon fine and cook until crisp.
In a bowl, whisk together the eggs, crème fraîche, and curry powder. Stir in the bacon and parsley.
Roll out the dough between 2 sheets of parchment or waxed paper and line a greased 26-cm (10-inch) quich pan with it.
Spread the pumpkin mixture in an even layer over the dough. Pour the egg mixture over the pumpkin mixture and sprinkle the top evenly with pumpkin seeds. Bake the quiche in a 180°F (approximately 350°F) oven for 35-40 minutes.
Let the quiche cool to room temperature before cutting into slices and serving.
