Pumpkin Quiche with Ham, Scallions, and Gruyère
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,738 cal. | (178 %) | ||
| Protein | 132 g | (135 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 242 g | (161 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.5 g | (78 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 17.3 mg | (144 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 477 μg | (159 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 79.6 μg | (177 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 3,595 mg | (90 %) | ||
| Calcium | 1,617 mg | (162 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 148.7 g | |||
| Uric acid | 571 mg | |||
| Cholesterol | 1,779 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the Dough
- 250 grams Pastry flour
- 1 pinch salt
- 125 grams cold butter
- 1 egg
- For the Filling
- 500 grams Pumpkin (peeled and seeded)
- 1 bunch scallions
- 1 red chili pepper
- 2 Tbsps butter
- salt
- freshly ground black peppers (from the mill)
- 1 tsp freshly grated ginger
- cayenne pepper
- 150 grams cooked ham
- 200 grams Crème fraiche
- 4 eggs
- 1 tsp Curry powder
- 100 grams freshly grated Gruyere
Preparation steps
To make the dough: Mound the flour on the work surface, mix in the salt and make a well in the center of the flour. Cut the cold butter into small pieces, and add to the well along with the egg and approximately 50 ml (3 tablespoons and 1 teaspoons) lukewarm water. Use a pastry cutter or a knife to cut the ingredients together until it resembles a coarse meal. Press the dough together into a ball, wrap in plastic, and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Brush a 26-cm (10-inch) tart pan with butter.
To make the filling: Cut the pumpkin flesh into small pieces. Rinse and trim the scallions. Mince the white and light green portions. Halve the chile peppers lengthwise, remove the seeds, rinse, and cut into thin strips.
In a sauté pan, heat the butter. Add the pumpkin, scallions, and chiles and cook over low heat, covered, for about 5 minutes. Stir in the ginger and season with salt, pepper, and cayenne pepper.
Cut the ham into small pieces and whisk together the crème fraîche, egg, and curry powder.
Roll out the dough between 2 sheets of parchment or waxed paper and line the buttered tart pan. Spread the pumpkin mixture in an even layer over the dough. Pour the egg mixture over pumpkin mixture. Sprinkle the cheese evenly over the top. Bake for about 45 minutes.
Cut the quiche into wedges and serve.
