Pumpkin mince quiche

Name: Pumpkin mince quiche
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 250 g + some flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g cold + some butter; 3 Eggs (Gr. M); 1/2 (approx. 400 g) Small Hokkaido pumpkin; 1 red chilli pepper; 1 big apple (e.g. Boskop); 2 TABLESPOONS Oil; 400 g mixed mince; 200 g creamy sheep's cheese; 200 g Fresh cream; 100 ml Milk; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 8

250 g + some flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g cold + some butter
3 Eggs (Gr. M)
1/2 (approx. 400 g) Small Hokkaido pumpkin
1 red chilli pepper
1 big apple (e.g. Boskop)
2 TABLESPOONS Oil
400 g mixed mince
200 g creamy sheep's cheese
200 g Fresh cream
100 ml Milk
7-10 Tbsp Aluminium foil

Directions

1
For the dough 250 g flour, 1/2 teaspoon salt, 125 g butter in pieces, 1 egg and 1-2 tbsp water, first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Wash the pumpkin, cut into slices and remove the seeds. Cut the flesh and skin into thin slices. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Peel apple, remove seeds and grate roughly.
3
Heat the oil in a large frying pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Take it out. Fry pumpkin in hot frying fat while turning for 2-3 minutes. Add chilli and apple and fry briefly.
4
Season with salt and pepper. Fold in minced meat.
5
Crush the feta cheese. Briefly mash with crème fraîche, milk and 2 eggs. Season with pepper and a little salt.
6
Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on some flour round (approx. 34 cm Ø). Line the form with the dough, pressing up the rim 3-4 cm. Add half the pumpkin mince mixture.
7
Spread half the sheep's cheese cream on top. Repeat the process with the remaining ingredients. Bake the quiche in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-55 minutes. If necessary, cover with foil after approx. 30 minutes baking time.