Quiche with Pumpkin and Fourme D’Amber Cheese
by Editorial Staff
Classic French pie with an open filling.
Cook: 1 hour
Servings: 1
Ingredients
- Puff pastry – 50 g
- Pumpkin – 20 g
- Cheese – 20 g
- Cream 35% – 100 ml
- Egg – 1 pc.
- Salt – 1 g
- Ground nutmeg – 1 g
- Ground black pepper – 1 g
- Thyme – 2 g
Directions
- Peel the pumpkin, cut into wedges, drizzle with olive oil, add salt, pepper, and finely chopped thyme. Wrap the pumpkin slices in foil, put in a baking dish, and put in the oven, preheated to 180 C. Bake for 10 minutes.
- Remove the pumpkin from the oven, cool at room temperature, and cut into cubes. Cut the cheese into cubes. Pour egg into cream, add nutmeg, salt, and pepper.
- Cut the finished puff pastry into squares the size of a baking dish. Grease a baking dish with butter, put the dough in the baking dish, cutting off the excess dough around the edges.
- Layer cheese and pumpkin cubes alternately on top of the dough pour cream over. Bake in the oven at 160 C for 45-50 minutes.
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