Pumpkin mince quiche with sheep cheese cream
easy
105 mins
105 mins
Ingredients
- 125 g Butter
- 2 Eggs (size M)
- 250 g Flour
- 7-10 Tbsp Salt
- 400 g Hokkaido Pumpkin
- 1 red chilli pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 400 g mixed minced meat
- 1 (approx. 200 g) Apples
- 1 TABLESPOON Lemon juice
- 200 g Schmand
- 100 ml Milk
- 200 g Sheep's cheese
- 1/2 TABLESPOON Breadcrumbs
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cut butter into pieces. Quickly knead butter, 1-2 tbsp. water, 1 egg, flour and 1/2 tsp. salt to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash pumpkin, dab dry, cut into quarters and remove seeds.
- 2
Cut the fruit flesh into slices. Wash the chilli, dab dry, cut open and remove the seeds. Cut the pod into pieces and chop. Heat oil in a pan. Fry the pumpkin for 2-3 minutes while turning, add the chilli and fry for 1-2 minutes, season with salt and pepper and remove.
- 3
Hack in hot frying fat while turning crumbly, season with salt and pepper, take out, mix with pumpkin. Wash the apple, dab dry and grate coarsely, up to the core. Mix the apple and lemon juice, let it stand for about 1 minute and mix with the mince mixture.
- 4
Puree sour cream, milk, 1 egg and feta cheese, season with pepper and a little salt. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (approx. 34 cm Ø).
- 5
Lay out the mould with it. Sprinkle the dough base with breadcrumbs and add about half of the minced mixture. With approx. half of the sheep's cheese cream
- 6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second rack from the bottom for 45-55 minutes.
Nutrition Facts
360 kcal
20 g
26 g
14 g
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