Rustic Quiche With Pumpkin And Bacon: A Very Easy Recipe

Savory pies are a good way to get kids to eat more vegetables, by hiding the vegetables they don't like in the filling of a quiche and garnishing it with bacon and grated cheese. We suggest you discover a very easy recipe of quiche with pumpkin and bacon.


Here are the ingredients needed to make a rustic pumpkin and bacon quiche for 4 to 6 people:

one roll of shortcrust pastry
450 g of frozen pumpkin puree
3 tablespoons of water, milk or vegetable milk
100 g smoked bacon matches
2 handfuls of grated cheese
1 teaspoon cumin powder (optional)
salt and pepper
arugula salad for decoration

To note: to prepare this rustic quiche in a vegetarian version, you can replace the bacon with mushrooms.

Preparation of the pumpkin puree

Using frozen vegetable purees is a great way to make vegetable quiches quickly and easily.

1- Pour the frozen puree pucks into a saucepan with 3 tablespoons of water, cow's milk or vegetable milk (such as almond milk).

2- Heat over medium heat for about 10 minutes, stirring occasionally, until you have a smooth pumpkin puree.

3- Season the puree with salt, pepper and a teaspoon of cumin powder if you like.

To note: to prepare this recipe for rustic quiche with pumpkin and bacon, you can also use a fresh pumpkin. Simply cut it into cubes with its skin.

Cook 500 g of cubed pumpkin in a large saucepan with a little water. When the flesh of the pumpkin is tender, puree it with a hand blender.

Preparation of the quiche filling

1- Brown the bacon matches in a skillet for 5 minutes, without adding any fat.

2- Meanwhile, let the pumpkin puree cool.

3- In the pan containing the puree, directly add 3 whole eggs, the bacon matches and the grated cheese. Mix well this preparation which will be used as filling for your rustic quiche with pumpkin and lardons.

Assembly of the quiche

1- Unroll the shortcrust pastry in a 24 to 26 cm diameter pie pan, keeping the parchment paper.

2- Prick the bottom of the tart with a fork before spreading the pumpkin filling evenly.

3- Fold the edges of the tart over the filling to make a rustic quiche with pumpkin and bacon.

Cooking the quiche

1- Preheat your oven to 180°C.

2- Bake the rustic pumpkin and bacon quiche for about 35 minutes. The pastry should be golden brown.

Tasting advice

Serve this rustic pumpkin and bacon quiche with an arugula salad or lettuce hearts for a milder (and more kid-friendly) taste.

You can decorate the top of the pie with arugula leaves as it comes out of the oven, as in the main photo of the recipe. This trick, often used on arugula and cured ham pizzas, also works well with a rustic quiche like this one.

Author: Audrey
Copyright image: Audrey Vautherot
Tags: Quiche, purée, arugula, vegetable, Milk, pastry, water, salad, oven, saucepan, powder, cumin, teaspoon, Shortcrust, tart, eggs, lardons, Assembly, fat, parchment paper, Cooking, golden brown, lettuce, Rustic, leaves, 5 minutes, skillet, blender, garnishing, vegetarian, mushrooms, pucks, cow, almond milk, heat, skin, cubed, flesh, tender, cured ham,
In French: La quiche rustique au potimarron et aux lardons : une recette très facile
En español: Quiche rústica con calabaza y bacon: una receta muy fácil
In italiano: Quiche rustica con zucca e pancetta: una ricetta facilissima
Auf Deutsch: Rustikale Quiche mit Kürbis und Speckwürfeln: ein ganz einfaches Rezept
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