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🍽️ Creamy Pumpkin Quiche

617 kcal · 70 min · 4 servings

Ingredients

• 200 g flour
• 100 g butter (or margarine)
• 3 tbsp water
• 1 pinch(es) salt
• 1 container sour cream (or Schmand)
• 125 g sweet cream
• 2 egg(s)
• 150 g Emmental
• 150 g ham
• 1 onion(s) (finely chopped)
• 1 pumpkin(s) ((Butternut, Muscat, Hokkaido) approx. 700 -1000 g)
• Fat (for the pan)

Instructions

1. 1. Mix flour, butter, water, and salt in a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Place the dough in the refrigerator for 30 minutes.
4. 4. Cut open the pumpkin and remove the seeds.
5. 5. Peel the pumpkin and chop the flesh into small pieces.
6. 6. Chop the onion finely.
7. 7. Sauté the onions in a pot until they are soft and translucent.
8. 8. Add the chopped pumpkin to the onions and cook everything together.
9. 9. Remove the pan from the heat.
10. 10. Cut the ham into small cubes.
11. 11. Stir the ham into the pumpkin mixture.
12. 12. Whisk sour cream, cream, eggs, and grated Emmental cheese in a separate bowl.
13. 13. Add the egg mixture to the pumpkin mass and mix everything well.
14. 14. Season the filling with salt, pepper, nutmeg, and basil.
15. 15. Preheat the oven to 200 degrees Celsius.
16. 16. Grease a springform pan with some fat.
17. 17. Roll out the chilled dough on a floured surface.
18. 18. Place the dough into the prepared pan.
19. 19. Spread the pumpkin mixture evenly over the dough.
20. 20. Bake the quiche in the oven for about 45 minutes.

Nutrition per serving

• kcal: 617
• Protein: 23 g · Fett/Fat: 42 g · Carbs: 36 g