Easy to prepare, particularly delicious, it’s difficult to resist to that quiche. Inevitable for Halloween!
What difference between Pumpkin and Hokkaido Pumpkin?
Hokkaido pumpkin is a variety of squash very closed to pumpkin. The fruit is in the shape of a big fig, its color is from dark orange to red while its flesh is yellow and mealy. With a delicate and sweet flavor of chestnut and walnut, this squash seduces young and old. Unlike other squashes or pumpkin, peel does not matter: it softens during the cooking and can be eaten.
Pumpkin pie: an healthy way to eat vegetables
Hokkaido pumpkin is the vegetable who holds the record of beta-caroten (they have twice the quantity that carrots do). The darker its orange color is, the richer it is in anti-oxydants… Beta-caroten is critical for skin health and beauty of a youthful complexion, it’s excellent for night vision as well as for bones and teeth growth. Hokkaido pumpkin is also very rich in fibers, in vitamins A, B, C and E as well as in mineral salts and oligo-elements such as calcium, iron, phosphorus and potassium. It has great healing and detoxifying effects.
Pumpkin, onions and bacon pie recipe
For 1 large pie
Timing
- Preparation : 25 minutes
- Cooking : 35 minutes
- Total : 1 hour
Ingredients
- 1 Hokkaido pumpkin (small variety of pumpkin, if you don’t find take a standard pumpkin)
- 2 eggs
- 1 onion
- 7 oz (200g) sliced bacon
- 1 cup (25cl) double cream
- 1 puff pastry. I buy it, it’s too complex to make at home. If you don’t have one use a Shortcrust pastry (without sugar…)
- Salt and pepper
- Nutmeg
Instructions
- Preheat the oven to 392°T (200°C)
- First, line a pie plate with baking parchment paper and then with puff pastry (or shortcurt pastry)
- Prick pastry all over with a fork (don’t do it if it’s a shortcut pastry)
- Then, cut the Kokkaido pumpkin in two pieces and remove the seeds
- Steam it for about 5 to 10 minutes: it shouldn’t be totally cooked* but it will allow you to remove easily and safely the thin peel with a knife. Option: you can also keep the peel, it’s edible…
- Slice the onion
- Whisk the whites up to firm peaks with a pinch of salt
- Mash 1.32 lbs (600g) of pumpkin flesh with a blender (we don’t need more)
- Then, combine together in a bowl the 2 yolks with cream, salt, pepper and nutmeg
- Add the pumpkin puree and mix well
- Add carefully the whites to the mixture
- Brown the onions and the bacon
- Pour the onions and the bacon on the pastry then cover with the pumpkin mixture
- Bake for about 35 minutes
- Serve warm with a salad
* it’s important not to overcook the Hokkaïdo pumpkin: considering it will cook during 35 minutes in oven, it should’nt be totally cooked before being mashed…
Two options for Hokkaido pumpkin quiche
- Pour grated cheese (Comté, Emmental, Gruyère…) on the pie before cooking
- That quiche is also delicious with hazelnuts: 2/3 of 1.76 oz (50g) chopped hazelnuts mixed in the preparation and 1/3 of 1.76 oz (50g) chopped hazelnuts to decorate
Wonderful recipe!
Thanks! My kids (and me!) love it. And it’s a good way to make my kids eat vegetables 🙂