Sweet Potato and Squash Quiche with Spinach and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 125 g butter in small pieces
- 1 egg (s)
- 0.5 teaspoon ½ salt
For the filling:
- 1 large sweet potato (s), peeled and sliced
- 300 g pumpkin pulp, rated
- 150 g spinach, fresh
- 200 g oat cheese, e.., Cambembert or Brie
- 4 tablespoon parmesan
- 200 ml cream
- 3 egg (s)
- salt
- pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Shortcrust pastry:
- Knead the flour, butter in small pieces, as soft as possible, egg and salt together to form an even dough. Roll the dough into a ball and put it in the fridge for half an hour and let it rest.
- Filling:
- For the filling, peel and grate the pumpkin, weigh 300 g and mix with the cream and eggs. Then gently stir in the spinach and parmesan and season with salt, pepper and chilli flakes to taste.
- Peel the sweet potato and cut into thin slices approx. 3 mm thick and cook in salted water for approx. 2 - 3 minutes.
- Preheat the oven to 180 degrees.
- Take the dough out of the refrigerator and press it evenly into a greased or parchment-lined springform pan. Pull up the edge approx. 4 cm. Then lay out the cooked sweet potato slices on the dough. Pour the pumpkin mixture evenly over it.
- Finally, cut the goat cheese into slices and distribute evenly over the mixture. Sprinkle with freshly ground pepper to taste.
- Bake the quiche in the oven for about 45 minutes on the middle rack.
- Tips:
- The quiche also tastes very good cold, e.g., as lunch at work the next day. As soon as it cools down, it becomes firmer and can easily be consumed as finger food. Then, for example, tastes really delicious with a dollop of Greek yogurt or natural yogurt. Often times it tastes even better the next day because it can soak through the night.
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