Raclette cheese flan with pumpkin and bacon

Total time: 1hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 410 Kcal, 27g Protein, 28g Carbohydrates, 21g Fat


  • Pastry
  • 0.5 tsp salt
  • 120 g brown flour
  • 0.5 tbsp white wine vinegar
  • 2 tbsp water
  • 100 g low-fat quark
  • Tart
  • 2 eggs
  • 150 g low-fat quark
  • 0.25 tsp salt
  • 1 dl milk
  • 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
  • Utensils
  • One tart tin (approx. 24 cm in diameter), greased

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  • Pastry

    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.
  • Tart

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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