Zutaten für Pumpkin Quiche
- Unbaked Pastry Shell
- Tasty Cheese
- 1 tablespoon butter
- 1/4 cup chopped spring onions
- Nutmeg
- Pepper
- Ground Ginger
- Eggs
- Milk
- 1 1/2 cups cooked pumpkin puree (about 1 small pumpkin, roasted and pureed)
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Zubereitung von Pumpkin Quiche
- Preheat oven to 190°C (375°F).
- Blind bake the pastry crust for 10 minutes. Remove from oven and let cool slightly.
- While the crust is baking, prepare the filling. In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Sauté 1/4 cup chopped spring onions in 1 tablespoon butter for 2 minutes until softened. Add to the egg mixture.
- Stir in 1 1/2 cups cooked pumpkin puree (about 1 small pumpkin, roasted and pureed). If using, add 2-3 slices of cooked and diced bacon.
- Sprinkle 1/2 cup grated cheddar cheese (or your preferred cheese) evenly over the pastry base.
- Pour the pumpkin filling carefully into the prepared pastry crust.
- Bake for 10 minutes at 190°C (375°F), then reduce the oven temperature to 180°C (350°F) and bake for a further 30 minutes, or until the quiche is set and golden brown.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
6g
Fat
72g
Carbs
9g
