Hokkaido Cream Cheese Quiche with Gluten-free Shortcrust Pastry

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 8)

Ingredients

For the dough:

200 g flour mixture, luten-free (e.. from Schär)
100 g butter
2 tablespoon breadcrumbs, gluten-free
1 egg (s)

For the filling:

For the cast:

Hokkaido Cream Cheese Quiche with Gluten-free Shortcrust Pastry

Instructions

Mix the flour, breadcrumbs, butter and egg together well, possibly use a hand mixer with a dough hook. Then knead the mixture with your hands until the dough becomes a little more supple and does not fall apart immediately - approx. 5 minutes. Shape into a ball, wrap in kitchen foil and let rest in the refrigerator for 30 minutes.
In the meantime, wash the Hokkaido and cut in half. Remove the seeds with a spoon and cut the pumpkin into cubes. Wash, core and dice the peppers. Peel off the garlic clove and chop finely.
Put 2 - 3 tablespoons of oil in a large pan and heat. Add the ingredients for the filling to the pan and cook for about 8 minutes, until the pumpkin is a little softer. Season with plenty of salt and cayenne pepper, remove from heat and let cool down.
For the topping, whisk the eggs, cream cheese, cream, 1 teaspoon salt and herbs together and prepare.
Take the dough out of the refrigerator and wrap it out of the foil. Preheat the oven to 200 ° C top / bottom heat.
The gluten-free shortcrust pastry is more fragile than normal shortcrust pastry, so it cannot be rolled out with a rolling pin. Therefore, place the dough ball in the middle of the quiche pan and, starting from the center, press it flat outwards until the pan is lined with the dough. Form a 2 cm high border. Then prick the bottom several times with a fork.
Pour the pumpkin filling into the mold and distribute the icing evenly on it. If you like, you can sprinkle the quiche with grated cheese. Bake on the middle rack for 45 minutes, then remove and let cool down.

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