Quiche in Pink and Orange
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g butternut squash (se) or Hokkaido
- 250 g salmon
- 1 orange (organic)
- 3 egg (s)
- 200 g crème fraîche
- 100 g cheese, rated
- 1 pinch (s) nutmeg
- salt and pepper
- 1 roll (s) puff pastry
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin and cut into large pieces. Bring to the boil in lightly salted water and simmer on low for 10 minutes. Put a third of the pumpkin pieces aside, puree the rest.
- Rub half of the peel of the orange. Halve the orange and squeeze out the juice of half an orange. Cut the other half into slices, as thin as possible (2 - 3 mm).
- Heat the salmon (I used the microwave for this) until it`s almost done. Then cut into small pieces.
- Mix the eggs with the crème fraîche and half of the grated cheese, add a pinch of nutmeg and season with salt and pepper.
- Mix the pumpkin with the orange juice and the grated zest. Cut the other pieces of pumpkin into thin slices. Fold the pumpkin slices and pieces of salmon into the cheese and egg mixture.
- Line a springform pan with the puff pastry up to the top. Prick the bottom of the dough a few times with a fork. Spread the pumpkin on the ground. On top of that comes the cheese mixture. The rest of the cheese is sprinkled on top. Garnish with the orange slices. If you don`t like the bowl, you can leave it out, but it`s very decorative and also very healthy.
- Bake in the oven at 175 ° C for 35 - 45 minutes.
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