Pumpkin and Fig Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g quiche douh or tart douh, round, done
- 1 Hokkaido pumpkin (se)
- 3 tomato (s)
- 2 fig (s)
- 50 g Parma ham
- 2 tablespoon balsamic vinegar
- 30 ml water
- 3 egg (s)
- 100 g sour cream
- 30 ml heavy cream
- 20 g parmesan cheese
- Herbs, e.g., Herbs Provence or spice flowers
- salt and pepper
- Cinnamon powder
- some butter for frying
Print Recipe
Pin Recipe Instructions
- Divide the pumpkin, remove the seeds and cut into small pieces. Melt some butter in a pan and fry the pumpkin lightly. After a short time, deglaze the pumpkin with the balsamic vinegar, season with salt, pepper and a pinch of cinnamon. Then add the water and simmer the pumpkin at low temperature until the pumpkin pieces are soft.
- At the same time, cut the tomatoes into small pieces, cut the figs into eighths and also cut or pluck the Parma ham into small pieces. Whisk the eggs and sour cream in a bowl and add the cream. Season the egg mixture with salt, pepper and, depending on your taste, herbs. Grate the parmesan cheese into the mass.
- Lay out the quiche dough in the mold and prick the bottom with a fork. Place the pumpkin, tomatoes and Parma ham on the batter and distribute them. Then pour the egg mixture over it. Spread the fig pieces on the quiche and press lightly under the egg mixture.
- Preheat the oven to 180 degrees and bake the quiche at this temperature for about 25 minutes. Then let the quiche steep for a short time in the switched off oven.
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