200g all-purpose flour
100g unsalted butter, softened
4 tablespoons water
1 tablespoon salt
Filling:
1kg mature abobora, diced
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
2 cloves garlic, minced
1 bay leaf, torn into pieces
1/2 teaspoon ground nutmeg
100g defatted bacon, cut into strips
1/2 cup heavy cream
2 eggs
2 tablespoons grated Parmesan cheese
200g all-purpose flour
100g unsalted butter, softened
4 tablespoons water
1 tablespoon salt
Filling:
1kg mature abobora, diced
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
2 cloves garlic, minced
1 bay leaf, torn into pieces
1/2 teaspoon ground nutmeg
100g defatted bacon, cut into strips
1/2 cup heavy cream
2 eggs
2 tablespoons grated Parmesan cheese
Combine flour and salt in a bowl
Add the softened butter, piece by piece, and mix until it forms a crumbly mixture
Add water and knead until it forms a smooth dough
Let it rest for 1/2 hour
Filling: Peel and dice the mature abobora into small pieces
Cook them in olive oil with the chopped onion, garlic, salt, nutmeg, and bay leaf until they form a smooth purée
Add heavy cream and reserve
Preheat the oven to 350°F (180°C)
Butter a pie dish and fill it with the dough
Place it on the middle rack of the oven and bake lightly for about 15 minutes
Remove the quiche from the oven and arrange some defatted bacon strips on top
Fill the quiche with the prepared filling, then garnish with remaining bacon strips
Beat the eggs in a bowl
Add grated Parmesan cheese and pour it over the quiche
Place it back in the oven to bake until golden brown.
