Pumpkin and Ginger Quiche with Cinnamon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Puree the pumpkin cubes with the ginger and four eggs. Season to taste with salt.
- 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.
- 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.
- 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.
- Cut the quiche into portion size and serve with the foamed sauce.
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