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🍽️ Pumpkin and Feta Quiche

662 kcal · 30 min · 4 servings

Ingredients

• flour, Type 405 200 g
• butter 100 g
• water 2 tbsp
• salt pinch
• hokkaido pumpkin 400 g
• onions, red 1 pc
• feta 200 g
• eggs 3 pcs
• heavy cream 200 g
• pepper, black ground pinch
• nutmeg, ground pinch
• parsley, fresh 5 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Add 200 grams of flour, 100 grams of cold cubed butter, 2 tablespoons of water, and a pinch of salt to the mixing bowl.
3. 3. Knead the dough for 45 seconds on speed level 4.
4. 4. Take the dough out and knead it briefly on the work surface.
5. 5. Roll out the dough slightly.
6. 6. Grease a quiche pan with a diameter of 28 centimeters.
7. 7. Place the dough in the pan and press it firmly.
8. 8. Form a border about 2 centimeters high.
9. 9. Prick the dough base several times with a fork.
10. 10. Wash the pumpkin, halve it, and remove the core.
11. 11. Cut the pumpkin into coarse pieces.
12. 12. Halve the onion, peel it, and cut it into coarse pieces.
13. 13. Add the pumpkin and onion pieces to the mixing bowl.
14. 14. Chop the vegetables for 10 seconds on speed level 8.
15. 15. Add half of the feta cheese, the eggs, and the cream.
16. 16. Mix the mixture for 30 seconds on speed level 4.
17. 17. Season the filling with salt, pepper, and nutmeg.
18. 18. Pour the filling onto the quiche dough.
19. 19. Crumble the remaining feta over the quiche.
20. 20. Bake the quiche in the preheated oven for about 30 to 35 minutes.
21. 21. Carefully remove the quiche from the oven.
22. 22. Let it cool down slightly.
23. 23. Wash the parsley and shake it dry.
24. 24. Pluck off the leaves.
25. 25. Garnish the quiche with the parsley.

Nutrition per serving

• kcal: 662
• Protein: 19 g · Fett/Fat: 48 g · Carbs: 42 g