Pumpkin Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour (type 1050)
- 100 g butter, soft
- water
- salt
- 0.5 ½ pumpkin (se) (Hokkaido), grated with skin
- 1 onion (s), red, sliced into rings
- 5 slices ham (Black Forest)
- 75 g ham, diced
- 100 g cream cheese with reen pepper
- 1 cup crème fraîche
- 3 egg (s)
- salt
- 2 teaspoons green pepper from the glass
- olive oil
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, salt and a little cold water and set aside. Let rest for about 1/2 hour.
- While the dough rests, briefly sauté the grated pumpkin, onion rings and diced bacon with a little olive oil. Whisk the eggs with the cream cheese and creme fraiche and season with salt, mix with the pumpkin, onion and bacon mixture. Add green pepper to taste.
- Roll out the dough and place in a springform pan, the edge should be approx. 3 cm high. Line the dough with the ham slices.
- Pour the mixture into the springform pan. Spread smoothly and bake at 200 ° C for approx. 40 - 50 minutes.
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