This fall quiche, or autumn quiche, is filled with delicious pumpkin, sweet potato and nuts. A great warming recipe.
This fall quiche, is of course filled with the delights that autumn has to offer. Pumpkin, sweet potato and nuts. The delicious crust (really super tasty) and the creamy egg filling make the whole velvety delicious.
This quiche is an easy recipe that you can vary endlessly with.
It's a good taste!
Recipe Fall quiche with pumpkin and
sweet potato
Did you make this Fall quiche with pumpkin and sweet potato? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Fall quiche with pumpkin and sweet potato
This fall quiche, or autumn quiche, is filled with delicious pumpkin, sweet potato and nuts. A great warming recipe.
Equipment
- Blender or food processor with knife
- plastic foil
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Baking tray
- Baking paper
- quiche form 20 cm diameter
Ingredients
Quiche dough
- 140 grams flour
- 2½ grams sugar
- 2½ grams salt
- 100 grams butter room temperature
- 25 grams milk
- 5 grams egg yolk about ¼ egg yolk
Cream filling
- 85 grams milk full
- 85 grams cream
- 1 egg size L
- 1 egg yolk size L
- salt and pepper to taste
- pinch nutmeg
Quiche filling
- 200 grams pumpkin cut into cubes
- 150 grams sweet potato diced
- 2 tablespoons olive oil
- 1 clove garlic unpeeled
- salt and pepper to taste
- pinch cinnamon
- pinch nutmeg
- 50 grams walnuts chopped into large chunks
- 50 grams hazelnuts coarsely chopped
- 1 teaspoon thyme
Instructions
Quiche dough
- Put the flour, sugar and salt in the food processor with a knife.
- Pulse briefly so that it mixes well.
- Add the butter and mix until the butter is about the size of a pea.
- Pour in the milk and the egg yolk and pulse until a ball forms (the dough comes off the sides).
- Remove the dough from the dough machine, make a flat disc and wrap it in plastic foil.
- Allow to rest in the refrigerator for at least 30 minutes, but you can extend it to cool until the next day (then it sticks less).
- Roll the dough into a round circle with a diameter of 25 cm. Place it in the quiche form and cut the dough that sticks out to the top of the form with a knife. Put in the refrigerator until use.
Cream filling
- Mix the ingredients for the cream filling in a bowl.
- Cover with plastic foil and let it trest for at least 30 minutes in the refrigerator.
Quiche filling
- Preheat the oven to 180 degrees Celsius.
- Cover a baking sheet with baking paper.
- Spread the pumpkin and the sweet potato on the baking sheet and place the clove of garlic in between.
- Season with salt, pepper, cinnamon and nutmeg.
- Drizzle with olive oil and slide the plate into the oven.
- Bake the vegetables for 30 minutes until they are soft.
- Squeeze the garlic clove and mix it, together with the nuts and thyme, through the vegetable mixture.
- Fill the quiche form with the vegetables.
- Fill the quiche with the cream mixture to about 0.5 mm below the edge (not higher, because the filling will expand slightly and the dough will shrink slightly so that the filling will go over it).
- Put in the oven for 20 minutes, then cover with aluminum foil and bake for another 20 minutes.
- Remove the quiche form and serve immediately
Nutrition
Calories: 351kcalCarbohydrates: 22gProtein: 6gFat: 27gSaturated Fat: 11gCholesterol: 94mgSodium: 241mgPotassium: 267mgFiber: 2gSugar: 3gVitamin A: 5357IUVitamin C: 4mgCalcium: 58mgIron: 2mg
Heb je dit recept geprobeerd?Laat het zien @byAndreaJanssen of tag #byAndreajanssen!
What did I use to prepare this
recipe?
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
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