Pumpkin mince quiche with sheep cheese cream

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
5 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 125 g cold + some butter
  • 2 Eggs (Gr. M)
  • 250 g + some flour
  • 7-10 Tbsp salt and pepper
  • 1 (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 Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the shortcrust 125 g butter in pieces, 1-2 tbsp water, 1 egg, 250 g flour and 1/2 tsp salt first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes.

  2. 2

    Wash the pumpkin, quarter and remove seeds. Cut the flesh with the skin into thin slices. Cut chilli pepper lengthwise, remove seeds, wash and chop. Apple wash, quarter, core and grate roughly.

  3. 3

    Heat the oil in a large frying pan. Fry the pumpkin for 2-3 minutes while turning. Add chilli and apple and fry briefly. Season with salt and pepper and take out.

  4. 4

    Fry the minced meat in hot frying fat until crumbly. Season with salt and pepper. Fold in pumpkin mixture. Dice sheep's cheese. With crème fraîche, milk and 1 egg briefly mash. Season with salt and pepper. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

  5. 5

    Grease a springform pan (26 cm Ø) and dust with flour.

  6. 6

    Roll out the dough on a little flour and make it round (approx. 34 cm Ø). Line a tin with the dough and press the rim 3-4 cm high. Put half of the pumpkin mixture on top. Spread half the sheep's cheese cream on top. Repeat the process with the remaining ingredients.

  7. 7

    Bake the quiche in a hot oven for 45-55 minutes. If necessary, cover with aluminium foil after about 30 minutes baking time.

Nutrition Facts

KCAL
580 kcal
CARBS
29 g
FATS
40 g
PROTEINS
21 g