\nApproximately 250 Kcal\/100gr<\/p>\n
\nServes 4<\/p>\n
\n25 minutes<\/p>\n
\n30 minutes<\/p>\n
\n55 minutes<\/p>\n
This autumn-inspired dish combines the sweet flavors of pumpkin with the savory taste of smoked bacon and Swiss cheese. Simple to prepare, it’s sure to delight with its creamy texture. The cooked pumpkin adds a vibrant orange hue, while garlic and heavy cream perfectly round out the flavor profile.<\/p>\n
For 4 servings:<\/p>\n
– 1 roll of puff pastry or shortcrust pastry
\n– 400 g smoked bacon
\n– 1 pumpkin (about 350 g)
\n– 2 cloves of garlic
\n– 50 g flour
\n– 50 g grated Swiss cheese
\n– 2 beaten eggs
\n– 100 g heavy cream (30% fat content)
\n– Salt
\n– Pepper
\n– One 28 cm diameter pie dish<\/p>\n
1. Start by slicing the pumpkin in half, remove the seeds, and cook it (skin on) either by boiling or steaming for about 20 minutes. Once done, drain and allow to cool.
\n2. Scoop out the pumpkin flesh with a spoon, which should separate easily from the skin, and mash it with a fork. In a non-stick skillet, cook 400 g of smoked bacon until crisp, then place on paper towels to drain the excess grease.
\n3. Line the pie dish with the pastry, either puff or shortcrust, and set aside. In a large mixing bowl, whisk together the two beaten eggs and flour, then stir in the heavy cream, crushed garlic, and grated Swiss cheese.
\n4. Finally, season lightly with salt and pepper. Mix in half of the mashed pumpkin and the drained bacon into the egg and cream mixture. Stir well and pour into the prepared pie dish. Bake in the oven at 180\/200\u00b0C (350-400\u00b0F, depending on the oven) for about 30 minutes.<\/p>\n\n\n