Pumpkin Quiche from Tray
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g pumpkin meat without shell and seeds
- 450 g flour
- 225 g butter
- 1 bunch spring onion (s)
- 1 bunch parsley
- 350 g Goronzola, 100 ham, smoked
- 250 g cream
- 3 egg (s)
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour with the butter in small pieces. Add 2 teaspoons of salt and about 100 ml of cold water and knead everything into a smooth dough. There should be no more bits of butter to be seen. Roll the dough into a ball, wrapped in cling film
- wrap and put in the fridge for about 1 hour.
- For the topping, grate the peeled and cleaned pumpkin medium-fine. Clean and wash the spring onions and cut into fine rings with the greens (only cut away the wilted parts). Finely chop the parsley after washing. If you like, remove the fat from the ham and cut into small cubes.
- Finely mash the gorgonzola with a fork. Mix with the cream and eggs and season with pepper. Mix the pumpkin with the spring onions, parsley and ham into the cheese cream. Add salt to taste, but be careful because of the
- Cheese is salty too. Preheat the oven to 200 °.
- Knead the dough again and roll it out on the baking sheet. Pull up a small edge all around. Spread the pumpkin mixture on top. Bake the quiche in a hot oven (center, fan oven 180 °) for about 40 minutes until it is nicely browned. Cool and cut into small pieces.
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