Raclette cheese flan with pumpkin and bacon

Raclette cheese flan with pumpkin and bacon

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / people: 410 kcal
, Fat: 21 g
, Carbohydrate: 28 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g brown flour
½ tsp salt
100 g low-fat quark
2 tbsp water
½ tbsp white wine vinegar


150 g low-fat quark
2 eggs
1 dl milk
¼ tsp salt
a little pepper
250 g squash (e.g. butternut), coarsely grated (yields approx. 180 g)
150 g raclette cheese, broken into small chunks
1 tsp thyme leaf
50 g bacon strips, in broad strips
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One tart tin (approx. 24 cm in diameter), greased

How it's done

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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.

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