Pumpkin Quiche with Feta and Red Onion
Healthy, because
Even smarter
Nutritional values
Pumpkin is not only easily digestible, but also scores points for its richness in vitamins and minerals such as potassium, copper and B vitamins. In addition, it is rich in beta-carotene, a plant pigment. Our body can convert this into vitamin A, which is important for the visual process.
If you eat vegetarian quiche as your main meal, it is sufficient for about 4 people. Serve a mixed salad with it. The savoury cake is also very popular as finger food at a party or picnic. Let the quiche cool down and serve it cut into pieces.
(Percentage of daily recommendation)
| Calorie | 3,992 cal. | (190 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 294 g | (253 %) | ||
| Carbohydrates | 242 g | (161 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 19.8 mg | (165 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 469 μg | (156 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 77.4 μg | (172 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,924 mg | (73 %) | ||
| Calcium | 901 mg | (90 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 201 μg | (101 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 172.2 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 1,784 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- ½ tsp salt
- 1 egg
- 140 grams butter
- For the filling and custard
- 1 Red onion
- 150 grams Feta
- 500 grams Pumpkin (peeled and seeded)
- 3 sprigs Basil
- 250 grams Crème fraiche
- 4 eggs
- 4 Tbsps Whipped cream (at least 30% fat content)
- freshly ground black peppers
- freshly grated Nutmeg
- 2 Tbsps olive oil
- Also
- butter (for the mold)
- Pastry flour (for the desktop)
Preparation steps
For the dough: Mound the flour and salt on a work surface and make a well in the center, Beat the egg lightly and add to the well along with the butter. Use a pastry cutter or two table knives to cut the eggs and butter into the dough until it is crumbly. Knead to make a smooth dough. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
For the filling: Peel the onion, cut in half, and then cut into thin slices. Cut the feta and the pumpkin flesh into small cubes. Rinse the basil, spin dry and pick the leaves the stems.
For the custard: Beat the crème fraîche with the eggs and the cream utnil smooth and season with salt, pepper, and nutmeg.
In a sauté pan, heat the oil. Add the pumpkin and sauté, stirring or flipping occasionally. Remove from the heat, add salt and pepper, and let cool.
Brush a tart pan with butter. Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface slightly larger than the dimension of the pan. Transfer to the tart pan and press into the corners and onto the sides. Spread the pumpkin cubes with onions and feta over the dough. Pour the custard over the top to cover evenly and top with half the basil leaves.
Bake in the preheated oven until golden brown about 40 minutes.
To serve, sprinkle with the remaining basil leaves and cut into wedges.
