This pumpkin quiche recipe is fantastic! It’s easy, quick, and delicious, making it perfect for a fall meal with family or friends.<\/p>\n
– Serves: 8
\n– Pastry dough (either puff pastry or shortcrust): 1 unit
\n– Pumpkin: 500 g
\n– Diced ham: 100 g
\n– Grated Emmental cheese: 40 g
\n– Eggs: 3
\n– Onion: 1
\n– Heavy cream: 10 cl
\n– Nutmeg: to taste
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
– Total time:<\/strong> 1 hour 1. Peel the pumpkin, cut it into large cubes, and boil in a pot of water for about 10 minutes. Roll out the pastry dough into a pie dish and prick the bottom slightly with a fork. Pour the pumpkin mixture into the crust and bake at 200\u00b0C (390\u00b0F) for about 20-30 minutes, or until the top is nicely browned.<\/p>\n\n\n
\n– Preparation:<\/strong> 30 minutes
\n– Cooking:<\/strong> 30 minutes<\/p>\nSteps<\/h3>\n
\n2. Meanwhile, peel and slice the onion. Saut\u00e9 in a pan with a bit of oil until golden.
\n3. Preheat the oven to 200\u00b0C (around 390\u00b0F). Once the pumpkin is softened, drain it well, place it in a mixing bowl, and mash it with a fork (it’s okay if there are some chunks left). If there’s any excess water on the surface after mashing, try to remove as much as possible.
\n4. To the bowl, add the saut\u00e9ed onion, diced ham, grated Emmental cheese, heavy cream, and eggs (make sure the mixture isn’t too hot). Season with salt, pepper, and a dash of nutmeg.<\/p>\nTo Finish<\/h3>\n