…This recipe is a good one for using up the very last of the winter pumpkins! The result is a fancy-looking, soufflé-style quiche. Athos had a fantastic source of pumpkins from the Argeliers pick-your-own, “Top Fruits” this year.
600g of pumpkin or squash.
1 large onion
250 mL sour cream or light sour cream
2-3 rashers of bacon
1 Shortcrust pastry, either pre-prepared or homemade.
Preheat oven to 200°C. Roll out the pastry and place into tart mould. Peel, cook and puree the pumpkin. Chop onions and place in a fry pan with bacon bits. Cook at high heat until onions are completely soft, transparent and beginning to brown. Once cool, scatter on the pastry crust. In a bowl, mix the egg yolks with the sour cream, blending in the pumpkin puree. Beat the egg whites until it forms stiff peaks, then gently add this to the yolk/puree mixture. Pour over pastry crust/onions, bake for 35 minutes. Enjoy with a green salad and crusty bread!