Pumpkin – Onion – Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 2 teaspoons, leveled baking powder
- 100 g quark
- 8 tablespoon milk
- 4 tablespoon oil, rapeseed
- 1 teaspoon, leveled salt
For covering:
- 1 tablespoon oil, rapeseed
- 350 g pumpkin (se), pitted, with skin (Hokkaido)
- 1 large onion (s), red
- 1 bunch spring onion (s)
- 1 teaspoon curry powder
- 1 pinch nutmeg
- 1 tablespoon pumpkin seed oil
- salt and pepper
For the cast:
- 2 egg (s)
- 1 cup sour cream
- 5 tablespoon milk or sweet cream
- 75 g cheese, rated (e.. emmental)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the flour with baking powder and mix together with the other dough ingredients to form a smooth dough. Grease a springform pan or line it with parchment paper and distribute the dough in it, pressing down on a high edge.
- Finely dice the pumpkin or coarsely grate it, dice the onion and cut the spring onions into thin rings.
- Heat the oil in a pan and simmer the vegetables in it over medium heat for 5-8 minutes. Season to taste with salt, pepper, curry and nutmeg. Add pumpkin seed oil, mix well and let cool a little.
- Whisk the ingredients for the glaze together well and mix with the vegetables. Then spread the mixture on the dough.
- Bake in a preheated oven at 180 ° C (convection) for about 25 minutes.
- The quiche tastes delicious the next day even when cold.
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