Gluten-free quiche with kale, pumpkin and feta

grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Ingredients for the gluten-free quiche

see "Basic quiche recipe".

For the filling

For 1 quiche with a diameter of 26-28 cm

• 350 g kale
• 450 g pumpkin, e.g. butternut or Hokkaido
• 1 onion
• 100 g feta
• 3 eggs
• 400 ml cream (or half cream, half milk)
• Salt
• Pepper
• Nutmeg, grated

How to bake a gluten-free quiche with pumpkin and kale

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Prepare the dough as described in the "Basic quiche dough" recipe.
2. Finely chop the onion and sauté it in a pan with a little oil until translucent. Cut the kale off the stems, wash it and add it to the pan with a little water. Cover with a lid and steam until it has wilted and is soft.
3. Take the kale out of the pan, place it on a board and chop it finely with a knife.
4. Peel the pumpkin and then use the vegetable peeler to shave it into thin strips. Simply keep peeling the flesh so that you end up with lots of thin strips.
5. Cut the feta into cubes.
6. Whisk together the cream/milk, spices and eggs.
7. Mix the kale, pumpkin and feta in a bowl and spread over the quiche dough. Pour the cream and egg mixture over it and bake for 40 minutes at 190 °C top and bottom heat until the quiche is golden brown.
8. Leave to cool a little, then serve.