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Delicious pumpkin quiche
A pumpkin quiche filled with fall spices has always been at the top of my list of favorite home-cooked meals. It can be enjoyed hot or cold and is a great companion for any autumn picnic with friends. It is easy to prepare without compromising on full flavor. Every time I make this quiche, it is an absolute hit at any party!
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Ingredients
number of servings
6
- 1 small Hokkaido pumpkin or other variety
- 1 Portion Quiche dough
- 200 g Grated Emmental
- 3 Eggs
- 200 ml cream
- 1 onion
- 2 cloves of garlic
- salt and pepper to taste
- nutmeg
- 2 Tablespoon olive oil
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Directions
80 min.
1. Step
To recreate the pumpkin quiche recipe first wash the pumpkin, halve, seed and cut into small cubes. I prefer Hokkaido because it does not need to be peeled and has a nice firm texture and deep flavor.
2. Step
Peel and finely chop the onion and garlic. Heat the olive oil in a pan and sauté both in it. Add the pumpkin cubes and sauté over medium heat for about 10 minutes.
3. Step
In the meantime, spread the dough into a quiche pan and prick it several times with a fork. I prefer a crispy shortcrust pastry for this recipe, but a puff pastry also works well.
4. Step
In a bowl, beat the eggs with the cream and mix in the grated cheese. Season with salt, pepper and nutmeg.
5. Step
Spread the steamed pumpkin vegetables on the pastry base and pour the egg-cream-cheese mixture over them.
6. Step
Bake the pumpkin quiche in a preheated oven at 180 degrees for about 35-40 minutes until the filling is set and the top is nice and golden brown. I like to bake it in the lower third of the oven so that the bottom is nice and crispy.
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