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🍽️ Crispy Pumpkin Chili Quiche

1691 kcal · 30 min · 4 servings

Ingredients

• 175 g flour
• 1 tsp salt
• 50 ml water
• 70 g butter
• 500 g Hokkaido pumpkin
• 1 red chili pepper
• 2 tbsp olive oil
• 25 g butter
• salt
• pepper (from the mill)
• 2 tsp sugar
• 1 tbsp chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Mix flour, salt, water, and butter in a bowl.
3. 3. Knead the ingredients into a smooth dough.
4. 4. Lightly dust your work surface with flour.
5. 5. Roll out the dough thinly with a rolling pin.
6. 6. Place the dough into a tart pan.
7. 7. Remove the inside of the pumpkin.
8. 8. Cut the pumpkin flesh into thin strips.
9. 9. Remove the seeds from the chili pepper.
10. 10. Finely chop the chili pepper.
11. 11. Heat some oil in a frying pan.
12. 12. Add the pumpkin and chili to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Add a piece of butter to the pan.
15. 15. Season the mixture with salt, pepper, and a pinch of sugar.
16. 16. Spread the pumpkin mixture evenly over the dough base.
17. 17. Place the quiche in the preheated oven.
18. 18. Bake the quiche for 30 to 40 minutes.
19. 19. Remove the quiche from the oven after baking.
20. 20. Finely chop fresh parsley.
21. 21. Sprinkle the parsley over the hot quiche.
22. 22. Serve the quiche immediately.

Nutrition per serving

• kcal: 1691
• Protein: 24 g · Fett/Fat: 101 g · Carbs: 171 g