Bacon and pumpkin pie
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Bacon and pumpkin pie is a delicious dish of the harvest season, delicious at lunch or even as an evening snack after a sauna.
Ingredients for four (for lunch)
2 handfuls of diced pumpkin 120g bacon 200g mozzarella grated 2 eggs 1 dl cream 1 tablespoon of potato flour a couple of leaves of kalep>Light pie crust
1 tbsp cream 2 eggs 2-3 dl wheat flour salt and sugar olive oil
Start with the pie crust. First mix the cream and eggs with a wooden fork. Season to taste and start adding the wheat flour a quarter of an hour at a time. Mix into a smooth dough, keep it still runny. Place the olive oil in the pie dish and mix the dough as smoothly as possible.
For the filling, mix the egg, cream and potato flour in the same bowl. Add the grated cheese and mix. Peel and dice the pumpkin. Chop the bacon. Pour the mixture over the pie crust so that the edges of the pie are not overcrowded. Press the pumpkins and bacon into the pie crust inside the filling.
Bake the bacon and pumpkin pie in a 175°C oven for just over half an hour. After that, cut strips of kale, add them to the pumpkin pie, toss with olive oil and return to the oven for another ten minutes.
And then leave the bacon and pumpkin pie in the oven for at least fifteen minutes.
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