Pumpkin and Ginger Quiche with Cinnamon Sauce

Summary

Ingredients

• 1 kg pumpkin (se)
• 200 g butter
• 250 g flour
• 6 egg (s)
• 1 teaspoon ginger, chopped
• salt

For the sauce:

• 10 g butter
• 10 grams flour
• 200 ml vegetable stock
• 1 stick cinnamon
• 100 ml sweet cream
• 1 lemon (s)

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Instructions

1. Peel the pumpkin, remove the seeds, cut a third into large cubes and, depending on the size of the cubes, steam for about 30 minutes.
2. Puree the pumpkin cubes with the ginger and four eggs. Season to taste with salt.
3. Cut the remaining pumpkin into small cubes about three millimeters in size and steam for about five minutes. Mix the small pumpkin cubes with the puree, season if necessary.
4. Knead the flour with the butter and two eggs to form a smooth dough. Butter a flat shape and line the base evenly with the dough. Bake the dough in a preheated oven at 175 degrees for five minutes, then apply the pumpkin mixture and bake for another 30 minutes. Prick with a toothpick. If nothing sticks to the toothpick when you pull it out, the quiche is ready.
5. For the sauce, heat the butter with the flour and sweat it lightly. Pour in the vegetable stock, bring to the boil, add the cinnamon stick and simmer on a low heat for 10 minutes. Remove the cinnamon stick, add the cream and season with the squeezed lemon juice and salt.
6. Cut the quiche into portion size and serve with the foamed sauce.