Drive away with green broad beans and ricotta
starters from Italy
Whole quiche with pumpkin, red radish and sweet bacon
Whole quiche with pumpkin, red radish and sweet bacon
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Simple and very good!
preparation
step 1
Start with the preparation of brisè pasta: pour flour and xanthan in a bowl, add the oil and start kneading.
step 2
Pour a little water at a time and continue kneading until you get a friable, but compact and non sticky ball.
step 3
Wrap it in the film and let it rest in the fridge for at least 30 minutes.
step 4
Then prepare for the filling: cook the steam pumpkin (or oven at 200 ° C) for 20 minutes, then fry it with rice and egg whites.
step 5
Bake the bacon in a non-stick frying pan until the fat is melted and the bacon will start abrasion.
step 6
In the meantime, cut the red radish into thin strips. Once the bacon begins to shake, combine the red radish and make it dry (it will take a couple of minutes).
step 7
After 30 minutes, oil the cake and fill it with the pasta brisè. Pasta crumbles, so it is not possible to spread it.
step 8
Help with your hands and compact it to cover the entire surface of the pie (the concept is the same as when making the base for cheesecake).
step 9
Once the base is made, pour a thin layer of pumpkin cream, place over the bacon and the radish and cover with the remaining cream.
step 10
Cook the quiche for about 1 h in a static oven at 180 ° C.
step 11
Let the quiche cool slightly before cutting it. It can be served lukewarm or cold. Closed well in a container it is stored for 2-3 days at maximum in the fridge.