Autumn Quiche



1 round Pie crust
1/2 Cup of Cream (or Soy cream)
1/2 Cup of Milk (or Soy Milk)
1 Onion
250g Pumpkin (I took Butternut),
200g Broccoli
100g Bacon bits
100g soft Goat Cheese (I took “Chavroux”)
100g Pecorino (hard Goat Cheese) grated
1 Egg
1 handfull Almond splitters

Preheat the oven to 430 degrees F (220 degrees C)

Lay the crust into the round Pie tin. Prick the crust a few times with a fork (I took a wholemeal spelt crust).

Chop the Onion and fry it with the bacon in a pan until the bacon is crunchy. Then let it cool off on the side.

Boil the Broccoli in water for about 5 minutes. Then poor off the water and let it cool off. Cut little pieces from the Broccoli and put them in a Bowl.

Grate the pumpkin and add that to the Bowl too.
Then add the Bacon-Onion, Cream, Milk, Salt, Pepper, Pecorino and the Egg to it and mix it all well.

Fill it into the pie crust.

Cut thin slices from the soft goat cheese and lay it on top of the pie. Then sprinkle the Almond splitters over it.

Bake the pie for 25 minutes, then let it rest for 5 minutes before serving.

Tip: If you are not a fan of Goat Cheese, you can also use other hard, salty Cheeses (strong Cheddar, Gruyere or Parmesan) and instead of soft Goat Cheese on top, you can add on some Brie.

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