Pumpkin – Cottage Cheese – Quiche

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 packet puff pastry, rolled out into a round shape
  • 400 g pumpkin (se), prepared

For the cast:

  • 200 g cottae cheese
  • 150 ml milk
  • 50 g cheese
  • 10 grams flour
  • 2 egg (s)
  • 6 tablespoon pumpkin seeds
  • 1 tablespoon ginger, freshly grated OR:
  • 0.5 teaspoon ½ ginger, ground
  • 0.5 teaspoon ½ nutmeg, ground
  • 0.5 teaspoon ½ coriander, ground
  • some pepper
  • a bit salt
Pumpkin – Cottage Cheese – Quiche
Pumpkin – Cottage Cheese – Quiche
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Instructions

  1. Halve the unpeeled pumpkin, quarter if necessary and cook in the oven at approx. 160 ° C for 35 - 45 minutes. This method is much easier to peel the pumpkin.
  2. Then weigh the right amount and cut into small cubes. Alternatively, you can cook the pumpkin softly in salted water or in steam.
  3. Place the puff pastry in a 24 cm diameter tart pan and preheat the oven to 200 ° C.
  4. Mix some milk with the flour and add the rest of the milk. Add the cottage cheese, cheese and the beaten eggs and mix well. Season with the spices, pepper and salt.
  5. Spread the pumpkin cubes on the dough, pour the topping on top and sprinkle the pumpkin seeds on top. Bake the quiche in the oven for 30-40 minutes.
  6. Tastes warm as well as cold. A leaf salad goes well with it.

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