1 pie crust
1 lightly beaten egg white
Filling:
2 cups of grated Muenster cheese
4 eggs
1 cup of milk
2 cups of diced pumpkin
4 slices of crispy bacon
1 tablespoon of chopped scallions
3 tablespoons of finely chopped onion
Salt and black pepper to taste
1 pie crust
1 lightly beaten egg white
Filling:
2 cups of grated Muenster cheese
4 eggs
1 cup of milk
2 cups of diced pumpkin
4 slices of crispy bacon
1 tablespoon of chopped scallions
3 tablespoons of finely chopped onion
Salt and black pepper to taste
Prepare the pie crust
Line the bottom and sides of a 25 cm round cake pan with the crust
Brush with egg white and refrigerate
Fry the bacon until crispy and golden brown
Remove from the skillet and crumble
In the remaining fat in the skillet, sauté the onion and scallions for a few minutes
Sprinkle half of the cheese on the bottom of the pie crust
Top with pumpkin cubes
Season with salt, black pepper, onion, and scallions to taste
Arrange the bacon slices on top and finish with the remaining cheese
Beat the eggs lightly with milk and pour over the filling
Bake in a preheated moderate oven (170°C) for approximately 1 1/2 hours or until set and firm in the center
Serve 6 people
