Pie with pumpkin, feta, bacon and kale

Pie was the first thing I learned for home economics back in the day. And what a success to perform at home for the whole family.

A slightly more time-consuming dish than just baking the vegetables and adding bread, but nevertheless, so much more exciting and tasty.

Use whatever delicious vegetables you have at home, or follow the recipe here: 

 

Pie for 5 people

INGREDIENTS 

FILL

  • 1/2 pumpkin
  • 1 clove of garlic
  • 2 onions
  • 100 g. kale
  • A pack of diced bacon

EGG MASS
  • 5 pcs. egg
  • 100g creme fraiche
  • 0.5 dl milk
  • 150 g feta
  • 1 tbsp. thyme
  • 1/2 tsp. coarse salt
  • 1 sprinkle of pepper

PIE DOUGH
  • 1 dl whole wheat flour
  • 2 dl wheat flour
  • 1 tsp. salt
  • 1/2 dl olive oil
  • 1 dl skyr

 

Procedure

FILL 1

Switch on the oven at 200 degrees.

Wash the pumpkin, cut it in half and remove the seeds. Cut the pumpkin flesh into small cubes and toss them in a little oil, scallion and pepper on a baking tray lined with baking paper. Bake them in the oven for 15 minutes. Rinse kale thoroughly and chop it finely, or buy kale that has been washed and cut in advance. Chop onion and garlic.

 

PIE BASE

Now mix the pie base, by mixing all the ingredients into a cohesive lump of dough. Roll out the dough between two pieces of parchment paper and remove the top piece. Carefully transfer the pie dough into a pie tin with the baking paper facing down towards the tin. Poke holes in the pie base with a fork and pre-bake it in the oven for 10 minutes.

 

FILL 2

Fry onion and garlic in a little oil. Set them aside on a plate.
Now fry the bacon until crispy and set it aside too.

 

EGG MASS

Whisk the eggs together in a bowl. Add the other ingredients but save a little theme for the topping, and whisk it all together. 

 

THE PIE IS ASSEMBLED

Spread the baked pumpkin, kale and onion on the pre-baked pie dough.
Spread the egg mixture over the filling and turn it around a bit so that the pumpkin also comes to the surface. 

Top with crumbled feta and a little extra thyme.

The pie is baked for 40-45 minutes. Feel free to put a piece of wet baking paper on top if the pie starts to burn on top. 

Serve with a fresh salad.

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