Pumpkin Carrot Quiche with Pine Nuts

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Pumpkin Carrot Quiche with Pine Nuts
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
100
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories100 kcal(5 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates5 g(3 %)
Author of this recipe:

Ingredients

for
12
For the shortcrust
200 grams
1 pinch
80 grams
Butter (softened)
75 grams
Fat (for the pan)
For the filling
1 kilogram
Hokkaido pumpkins (or other winter squash)
400 grams
40 grams
Margarine (or butter)
2 sprigs
fresh Mint or 1 teaspoon dried mint)
200 grams
2 tablespoons
2
40 grams

Preparation steps

1.

For the shortcrust, mix flour with salt. Cut butter into pieces and stir in with the yogurt. Knead to a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2.

For the filling, peel the pumpkin and remove strings and seeds. Grate the pumpkin flesh coarsely. Peel carrot and grate well. Heat butter or margarine in a skillet and sauté vegetables for 5 to 7 minutes. Add 3 to 4 tablespoons water. Place vegetables in a bowl. Season with salt and pepper. Let cool.

3.

Rinse mint and coarsely chop the leaves. Add to sour cream, milk and egg yolks and mix well. Preheat the oven to 200°C (approximately 400°F) . Roll out the dough on lightly floured surface slightly larger than a 26 cm (approximately 10-inch) diameter springform pan. Grease the pan and line with the dough, forming a 2 cm (approximately 3/4-inch) high side. Prick the dough several times with a fork. Bake the crust for 15 to 20 minutes.

4.

Place the vegetables in the crust and pour in the sour cream mixture. Sprinkle pine nuts over it. Bake for about 25 to 35 minutes. Cover pan with parchment paper or aluminum foil if crust is getting too brown.