Quiche with Pumpkin and Sundried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets puff pastry (frozen) or 1 roll (round) from the refrigerated shelf
- 500 g pumpkin meat, rated
- 10 tomato (s), dried, diced
- 100 g cheese (e.. Gruyère), rated
- 100 g crème fraîche
- 2 tablespoon heavy cream
- 2 medium egg (s)
- 2 cloves garlic, pressed
- salt and pepper
- nutmeg
- 1 tablespoon thyme, dried
- 3 tablespoon breadcrumbs
Print Recipe
Pin Recipe Instructions
- Line a 26 cm springform pan on the bottom with baking paper. Place the puff pastry in it and pull up an approx. 3 cm high edge.
- Mix the crème fraîche, cream, eggs, garlic and spices well. Stir in the pumpkin, cheese, tomatoes and 2 - 3 tablespoons of breadcrumbs. Be careful with the salt, the tomatoes are very spicy.
- Spread the pumpkin mixture on the puff pastry and bake in the preheated oven at 200 ° C top / bottom heat for about 45 minutes.
- As a small main course for approx. 4 people, also cold e.g., for buffets, as a snack, etc.
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