Pumpkin – Fennel – Quiche with Grapes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g pumpkin seeds
- 5 egg (s)
- 70 g butter, soft
- 200 g flour
- 600 g pumpkin (se) (Hokkaido or butternut, uncleaned approx. 800 )
- 2 onions)
- 1 small fennel
- 50 g bacon
- 2 tablespoons oil
- 200 g rapes, seedless, liht-colored
- 100 g cream
- 100 g cheese (Gruyere or Edam), rated
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough, finely grind 20 g of pumpkin seeds in a mixer. Separate 1 egg. Knead the egg yolks with the butter and pumpkin seeds, 170 g flour, a little salt and 5 tablespoon water to form a smooth dough. Wrap in cling film and chill for approx. 30 minutes.
- Clean and dice the pumpkin. Steam 200 g pumpkin pulp over boiling water for approx. 8-10 minutes until soft. Puree with the hand blender.
- Peel the onions, wash and clean the fennel. Finely dice both. Put the oil in a hot pan and stir-fry the remaining pumpkin cubes, fennel and onions for 5 minutes. Add the ham cubes, remove the pan from the stove, season everything with salt and pepper.
- Wash the grapes and add them dry. Whisk the remaining eggs and egg whites with the cream and cheese. Mix with the vegetables and pumpkin puree.
- Grease a 28 cm springform pan or quiche pan. Cover with the dough and form an approx. 5 cm high edge of the dough. Pour the egg and vegetable mixture onto the batter and distribute it. Bake in the preheated oven at 160 ° C for approx. 50 minutes. Roast the remaining pumpkin seeds in a dry pan and pour over the finished quiche.
- Federweißer is a delicious companion.
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