Winter pumpkin quiche

Name: winter pumpkin quiche
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 2 onions; 400 g Chestnut mushroom; 1 el traditional olive oil; 250 g thin bacon strips; 3 medium sized egg; 150 ml semi skimmed milk; 4 tl dried thyme; 150 g grated cheese for oven gratin; 270 g roll fresh puff pastry; 400 g chilled pumpkin pieces; 60 g balsamic vinaigrette; 150 g lettuce melange beetroot

Pumpkin is also delicious in the winter. In this quiche with chestnut mushrooms, bacon, thyme and salad.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)
1 aluminium foil

Directions

Preheat the oven to 200 ° C.
Clean the onions and finely chop them. Clean the mushrooms gently with kitchen paper and cut into quarters.
Heat the oil in a frying pan and fry the onion and mushrooms for 10 min. On medium heat.
In the meantime, heat a frying pan without oil or butter and fry the bacon strips in 7 min. Until golden brown and crispy. Remove from the pan and drain on kitchen paper.
Meanwhile, beat the eggs in a bowl with the milk, dried thyme and the cheese. Season with pepper and salt.
Roll out the puff pastry with the baking paper and place it with the parchment paper down in the oven dish.
Divide the pumpkin pieces, the onion-mushroom mixture and the bacon over it. Divide the egg mixture over it and sprinkle with the cheese.
Bake the quiche in approx. 45 minutes under the oven. Cover the cake with aluminum foil if it gets too dark.
Mix the vinaigrette just before serving with the lettuce melange and serve at the quiche.