Ingredients

Filling

200 ml (about 0.75 cup) heavy cream
3 eggs
100 grams (about 3.5 ounces) cheese
300 grams (about 10.5 ounces) pumpkin
100 grams (about 3.5 ounces) leek
70 grams (about 2.5 ounces) bacon
500 grams (about 1.1 pounds) shrimp
Thyme
Salt
We recommend:

Instructions

Step 1

Prepare the Dough

Combine *gluten-free flour* or *all-purpose flour* with *butter*, *egg*, and *cold water*. Mix until it forms a *smooth dough*. Roll it out and place it into a quiche pan.

*Freeze* the dough until ready to use.

Step 2

Prepare the Ingredients

Chop the *pumpkin*, *leek*, and *bacon* into small, even pieces.

In a pan, fry the *bacon* until crispy. Add the *leek* and *pumpkin*, season with *salt* and *thyme*, and cook until the vegetables are tender.

Step 3

Assemble the Quiche

Spread the sauteed vegetable and bacon mixture over the prepared dough.

In a bowl, combine the *heavy cream*, *eggs*, and *cheese*. Mix well until smooth.

Pour this mixture over the vegetables in the quiche pan.

Step 4

Add the Shrimp

Peel the *shrimp* and arrange them on top of the quiche in any pattern you like.

Sprinkle additional *cheese* over the top.

Step 5

Bake

Preheat your oven to *180°C* (about *350°F*).

Bake the quiche for *35-40 minutes* until the top is *golden brown* and the filling is *set*.

Allow the quiche to cool slightly before serving to enjoy the best flavor.

Servings

Imagine this: a warm slice of Pumpkin & Shrimp Quiche paired with a fresh green salad, lightly dressed with vinaigrette, drizzled over mixed greens, bringing out that **perfect balance** 🌿. The creamy quiche contrasts exquisitely with the lightness of the salad. For brunch vibes, serve it alongside a fresh fruit platter 🍇🍊. The natural sweetness from seasonal fruits perfectly partners with the savory earthiness of the quiche. Feeling fancy? Accompany each slice with a **glass of chilled white wine** 🥂. The crispness of the wine enhances the shrimp’s delicate flavor, creating an indulgent experience. Remember to present each slice with a sprinkle of fresh thyme for an aromatic finish. Your guests will not only taste the love but see it too!

Equipment

Variations

For our gluten-free friends, rejoice! This recipe already features a gluten-free crust using gluten-free flour. Achieve a similar buttery texture with a 1-to-1 gluten-free flour mix for substitution ease. For a vegan twist 🌱, swap the shrimp with **sun-dried tomatoes** or **roasted red peppers**, pulling in a touch of sweetness. Use **vegan cheddar cheese** and replace eggs with a **tofu-based filling** mixed with nutritional yeast and almond milk for that creamy quiche experience. Voilà, a guilt-free delight for everyone at the table!

Faq

  • Why is my quiche watery?

    This can happen if the filling ingredients have too much moisture. Try pre-cooking them to release excess moisture, especially for the pumpkin and shrimp.

  • Do I need to blind bake the crust?

    Blind baking isn't necessary for this quiche, but chilling the crust before adding the filling will help ensure a crisp bottom.

  • Can I prepare the quiche ahead of time?

    Yes, you can assemble the quiche the day before and bake it just before serving. This ensures freshness and flavors that are just right!

  • How can I make sure the shrimp isn't overcooked?

    Add the shrimp towards the end of cooking and make sure they are just pink before serving to avoid rubbery shrimp.

  • What's the best way to get a fluffy texture in the quiche filling?

    Whisk the eggs and cream vigorously to incorporate air, making the filling light and fluffy after baking.

  • How do I prevent the crust from shrinking?

    Chilling the dough thoroughly before baking helps prevent shrinking. Make sure not to overwork the dough as well.

Nutrition facts

Savory Pumpkin and Shrimp Quiche Delight
Recipe Yield:8 servings
Calories:Approximate calories per serving
Calories (Min - Max):450 - 500
Total Fat:35g
Saturated Fat:20g
Protein:18g
Total Carbohydrate:25g
Total Sugars:2g