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Raclette cheese flan with pumpkin and bacon
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 410
  • Fat about 21g
  • Carbohydrates about 28g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 120 g brown flour
  • 100 g low-fat quark
  • 2 tbsp water
  • 0.5 tbsp white wine vinegar
  • 2 egg
  • 150 g low-fat quark
  • 1 dl milk
  • a little pepper
  • 0.25 tsp salt
  • 150 g raclette cheese, broken into small chunks
  • 250 g squash (e.g. butternut), coarsely grated (yields approx. 180 g)
  • 1 tsp thyme leaf
  • 50 g bacon strips, in broad strips
  • One tart tin (approx. 24 cm in diameter), greased
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. On a lightly floured surface, roll out the dough (approx. 28 cm in diameter), place in the prepared tin. Prick the base firmly with a fork. Cover the dough with baking paper, weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, and remove the baking paper and pulses.
Combine the quark, eggs and milk, season. Add the pumpkin, cheese and thyme, mix, spread on top of the pastry. Scatter over the bacon.
Return to the oven
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C.