Roasted pumpkin quiche
and Quescrem Christmas
Roasted pumpkin and Quescrem Christmas quiche
1h 15 min
5 servings
Ingredients
For the roasted pumpkin
Pumpkin
Salt and pepper
Olive oil
For the quiche shortcrust pastry
200 grams of flour
100 grams of butter
1 egg
Salt
For the quiche
500 ml cream
4 eggs
200 grams of Quescrem Christmas
Roasted pumpkin
Preparation
Process
For the roasted pumpkin
1. Cut the pumpkin into quarters, remove the seeds and season with salt, pepper and a dash of olive oil.
2. Roast at 200ºC for about 20 minutes.
3. Using a spoon, separate the skin from the flesh of the pumpkin and cut it into 2 cm squares.
For the quiche shortcrust pastry
1. Mix the flour, butter, egg and a pinch of salt. Roll out the dough in a baking pan and bake in white for 8 minutes at 180ºC.
For the quiche
1. In a bowl, mix the cream, eggs and Quescrem Christmas.
2. Add the roasted pumpkin to the mixture.
3. Pour the mixture into the mold with the pre-cooked shortcrust pastry.
4. Bake for 25 minutes at 160ºC until the quiche is firm and golden brown.
Enjoy your roasted pumpkin quiche and Quescrem Christmas!
