Pumpkin Quiche with Ham, Scallions, and Gruyère

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Pumpkin Quiche with Ham, Scallions, and Gruyère
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
3738
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,738 cal.(178 %)
Protein132 g(135 %)
Fat250 g(216 %)
Carbohydrates242 g(161 %)
Sugar added0 g(0 %)
Roughage23.5 g(78 %)
Vitamin A3.8 mg(475 %)
Vitamin D10.3 μg(52 %)
Vitamin E17.3 mg(144 %)
Vitamin K60.9 μg(102 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂2.7 mg(245 %)
Niacin41.7 mg(348 %)
Vitamin B₆2 mg(143 %)
Folate477 μg(159 %)
Pantothenic acid8.6 mg(143 %)
Biotin79.6 μg(177 %)
Vitamin B₁₂8.1 μg(270 %)
Vitamin C176 mg(185 %)
Potassium3,595 mg(90 %)
Calcium1,617 mg(162 %)
Magnesium204 mg(68 %)
Iron16.8 mg(112 %)
Iodine123 μg(62 %)
Zinc14.8 mg(185 %)
Saturated fatty acids148.7 g
Uric acid571 mg
Cholesterol1,779 mg
Complete sugar47 g

Ingredients

for
1
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
How healthy are the main ingredients?
Pumpkinhamgingersalteggsalt

Preparation steps

1.

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.

2.

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.

3.

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.