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Ingredients
Pumpkin Quiche with Smoked Mozzarella
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- 1 tsp salt
- For the filling
- 600 grams Pumpkin
- 1 onion
- 1 garlic clove
- 200 grams smoked Mozzarella
- 4 eggs
- 400 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For preparation
- butter (for the tart pan)
- Pastry flour (for working the dough)
For the dough, mix the flour with the butter, salt and 4-5 tablespoons water and knead to make a smooth dough. Wrap in plastic wrap and refrigerate for about 30 minutes. For the filling, grate the pumpkin coarsely. Peel the onion and garlic, chop finely and mix with the pumpkin.
Grate half of the mozzarella and cut the other half into slices. Beat the eggs with the cream and the grated cheese and season with salt, pepper and nutmeg. Preheat the convection oven to 180°C (approximately 350°F). Butter the tart pan.
Roll out the dough on a floured work surface to the size of the tart pan. Lay in the pan, forming an edge and trim off the overhanging dough. Spread the pumpkin on the dough and pour in the egg mixture. Top with the mozzarella slices and bake until golden brown, about 45 minutes. Serve sliced, either warm or cold.
(Percentage of daily recommendation)
| Calorie | 3,839 cal. | (183 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 276 g | (238 %) | ||
| Carbohydrates | 247 g | (165 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21 g | (70 %) |