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🍽️ Chicken Pumpkin Quiche

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 ml olive oil
• 1 egg
• salt
• flour (for working)
• butter (for the pan)
• 250 g pumpkin flesh
• 250 g chicken breast fillet
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 100 g frozen peas
• salt
• 0.5 tsp curry powder
• chili powder
• 100 ml milk
• 100 ml whipping cream
• 3 eggs
• 150 g crème fraîche
• 1 tbsp dried herbs of Provence

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Grease the quiche pan with some fat.
3. 3. Knead flour, oil, egg, and a pinch of salt into a smooth dough using the dough hooks of the mixer.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Chill the dough in the refrigerator for about 30 minutes.
7. 7. Wash the chicken breast fillet and pat it dry.
8. 8. Peel the pumpkin and cut the flesh into bite-sized cubes.
9. 9. Cut the chicken breast fillet into cubes of the same size as the pumpkin.
10. 10. Peel the onion and cut it in half.
11. 11. Cut the onion halves into thin strips.
12. 12. Peel the garlic and dice it finely.
13. 13. Heat the oil in a frying pan.
14. 14. Add the onion strips and garlic to the hot pan.
15. 15. Sauté the onion and garlic mixture briefly.
16. 16. Add the pumpkin cubes and chicken cubes to the pan.
17. 17. Fry the vegetables and meat for about 5 minutes.
18. 18. Stir the peas into the mixture.
19. 19. Season the filling with salt, curry, and a pinch of chili.
20. 20. Remove the pan from the heat.
21. 21. Let the filling cool down briefly.
22. 22. Add the milk and cream to the still warm pan.
23. 23. Bring the liquid to a brief boil to dissolve the cooking juices.
24. 24. Crack the eggs and whisk them together with the crème fraîche.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 42 g