Pumpkin Quiche with Sheep`s Cheese Cream and Mince
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g butter, cold
- 1 tablespoon water
- 250 g flour
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 400 g pumpkin meat
- 1 apple (Boskoop, approx. 70 g)
- some oil for frying
- 500 g minced meat, mixed
- 1 clove garlic
- 200 g sheep cheese, creamier
- 200 g crème fraîche
- 1 egg (s)
- 100 ml milk
- salt and pepper
- Cayenne pepper
- thyme
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- For the dough, knead the first five ingredients together to form a smooth dough and place in the refrigerator for half an hour. Peel the pumpkin and cut into thin slices. Peel and roughly grate the apple.
- Heat the oil in a pan and fry the pumpkin in it for 4 - 5 minutes. Add the apple and fry briefly. Season with salt, pepper and cayenne pepper and remove.
- Now fry the mince and add the finely chopped garlic. Season with salt and pepper vigorously. Add to the pumpkin mixture and mix in. Add a little thyme.
- Now dice the sheep`s cheese and puree it with the milk, the egg and the creme fraîche. Season to taste with salt and pepper.
- Roll out the dough and place in a greased and floured springform pan (26 cm diameter). Now fill half of the minced pumpkin mixture into the mold. Pour the sheep`s cheese cream over it and then spread the rest of the minced pumpkin mixture over it.
- Bake the whole thing in a preheated oven at 190 - 200 ° C for 45 - 50 minutes. If it gets too dark, cover with foil.
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