Pumpkin quiche with goat cheese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Quickly knead butter, 1-2 tablespoons water, 1 egg, both types of flour and salt to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Peel and quarter the pumpkin and remove the seeds. Cut the pumpkin again lengthwise in half and then crosswise into thin slices. Wash chicken fillets, dab dry and season with salt and pepper.

2. 2

   Heat oil in a pan. Fry the chicken fillets for 7-8 minutes while turning, then remove. Peel garlic and press it through a garlic press. Wash the thyme, shake dry and chop the leaves finely, except for a little to garnish. Briefly mix milk, 3 eggs, goat cheese, garlic and thyme with a hand blender. Season egg-milk with salt, pepper and chilli. Cut fillets into thin slices. Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Grease a round tart dish (approx. 24 cm Ø) with lift-off base and line with the dough. Cut off protruding edges. Spread pumpkin and chicken slices fan-shaped in 2 layers on the dough.

3. 3

   Season egg-milk with salt, pepper and chilli. Cut fillets into thin slices. Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Grease a round tart dish (approx. 24 cm Ø) with lift-off base and line with the dough. Cut off protruding edges. Spread pumpkin and chicken slices fan-shaped in 2 layers on the dough. Pour egg-milk over it and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Remove the tart from the oven, garnish with thyme

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
260 kcal

CARBS
17 g

FATS
14 g

PROTEINS
16 g