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