grain free | gluten free
Recipe from: Johanna from glutenfreerecipeworld.de
Quantity: for 1 quiche with a diameter of 26-28 cm
For ingredients for the dough, see " Basic Quiche Recipe ".
For the filling:
- 350 g kale
- 450 g pumpkin, e.g. B. Butternut or Hokkaido
- 1 onion
- 100g feta
- 3 eggs
- 400 ml cream (or half cream half milk)
- Salt
- pepper
- Nutmeg, grated
PREPARATION:
Tip :) Only use kitchen scales for our recipes and to weigh the flour .
- Prepare the dough as described in the recipe for the "Basic Dough Quiche".
- Cut the onion into small pieces and sauté in a pan with a little oil until translucent. Cut the kale from the stalks, wash and put in the pan, add a little water and sauté with the lid closed until it wilts and is soft.
- Remove the cabbage from the pan, place on a board and cut into small pieces with a knife.
- Peel the pumpkin and use the vegetable peeler to cut the pumpkin into fine strips. So just keep peeling the flesh so that you have many fine strips.
- Cut the feta into cubes.
- Mix cream/milk, spices and eggs.
- Mix the kale, pumpkin and feta in a bowl and place on the quiche dough. Pour the cream and egg mixture over it and bake for 40 minutes at 190 degrees top and bottom heat until the quiche is golden brown.
Allow to cool slightly and then serve.
