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🍽️ Gluten-Free Pumpkin-Carrot Quiche

670 kcal · 30 min · 4 servings

Ingredients

• butter 125 g
• flour, gluten-free 300 g
• eggs 4 pcs.
• salt pinch
• water 5 tbsp
• onions, yellow 1 pc.
• carrots 3 pcs.
• hokkaido pumpkin 250 g
• whipping cream 300 ml
• vegetable broth 100 ml
• hard cheese, grated 300 g
• pepper, black ground pinch
• nutmeg, ground pinch
• chives, fresh 10 g
• watercress bed 15 g
• yogurt, plain 1 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Cut the cold butter into small cubes of about two centimeters.
3. 3. Place the butter cubes, flour, one egg, a pinch of salt, and cold water into a bowl.
4. 4. Work the ingredients together with your hands to form a smooth dough.
5. 5. Dust a work surface with flour and roll out the dough to a thickness of two millimeters.
6. 6. Place the dough into a greased tart pan.
7. 7. Press the dough firmly against the bottom and sides of the pan.
8. 8. Prick the bottom of the dough several times with a fork.
9. 9. Halve the onion and peel it.
10. 10. Finely dice the onion.
11. 11. Wash the carrots and cut off the ends.
12. 12. Slice two carrots into round slices.
13. 13. Peel the remaining carrot into long, thin strips using a peeler.
14. 14. Set the carrot strips aside.
15. 15. Wash the pumpkin and cut off the ends.
16. 16. Halve the pumpkin.
17. 17. Scrape out the seeds with a spoon.
18. 18. Dice the pumpkin flesh.
19. 19. Melt one tablespoon of butter in a pot over medium heat.
20. 20. Sauté the onion, carrot slices, and pumpkin cubes for about two minutes.
21. 21. Deglaze the mixture with cream and broth.
22. 22. Let the ingredients simmer for about ten minutes.
23. 23. Puree the mixture finely with an immersion blender.
24. 24. Stir the cheese into the pumpkin mixture.
25. 25. Let the mixture cool down briefly.
26. 26. Whisk two eggs in a separate bowl.
27. 27. Wash the chives and pat them dry.
28. 28. Cut the chives into fine rings.
29. 29. Add the whisked eggs to the pumpkin mixture.
30. 30. Season everything with salt, pepper, and nutmeg.
31. 31. Pour the filling into the dough base.
32. 32. Bake the quiche in the lower part of the oven for 25 to 30 minutes until golden brown.
33. 33. Wash the cress while the quiche is baking.
34. 34. Pat the cress dry.
35. 35. Remove the quiche from the oven.
36. 36. Let it cool down briefly.
37. 37. Carefully release the quiche from the pan.
38. 38. Decorate the quiche with dollops of yogurt, the carrot strips, and the cress.
39. 39. Serve the quiche warm.

Nutrition per serving

• kcal: 670
• Protein: 24 g · Fett/Fat: 45 g · Carbs: 45 g