Raclette Squash Bacon Pie

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

For 4 Personen

Nutritional Information

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


  • Pastry
  • 0.5 TL salt
  • 120 g brown flour
  • 0.5 EL white wine vinegar
  • 2 EL Water
  • 100 g low-fat quark
  • Pie
  • 2 eggs
  • 150 g low-fat quark
  • 0.25 TL salt
  • 1 dl milk
  • wenig pepper
  • 250 g pumpkin (z.B. Butternut), grob gerieben (ergibt ca. 180 g)
  • 150 g raclette cheese, in Würfeli
  • 1 TL thyme leaves
  • 50 g bacon strips, in breiten Streifen
  • Utensils
  • Für ein Blech (ca. 24 cm Ø), gefettet

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  • Pastry

    Combine 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 (approximately 28 cm in diameter), place in a pie pan. Prick the base firmly with a fork. Cover the dough with baking paper and weigh down with dried lentils.
  • Blind baking

    Bake the pie crust in the lower half of an oven preheated to 200°C for about 15 minutes. Remove from the oven, and remove the baking paper and the lentils.
  • Pie

    Combine the quark, eggs, milk and seasoning. Add the squash, cheese and thyme, combine then spread on the pastry. Scatter the bacon on top.
  • Baking

    Bake the pie in the oven for approximately 35 minutes on the bottom shelf of an oven preheated at 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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