TOMAMI PUMPKIN QUICHE

#2

vegetarian

main course

difficult

Steffi Türck

INGREDIENTS FOR 4 PERSONS

For the dough:
200 g wheat flour
50 g rye flour
1/2 tsp. salt
125 g butter in flakes
1 egg

For the quiche:
2 red onions
1 tbsp. butter
1/2 small Hokkaido pumpkin (about 200 g)
100 g alpine cheese
2 eggs (L)
100 ml cream
50 ml milk
Pepper and salt
Nutmeg
1.5 tbsp. Tomami # 2
1 tbsp. pumpkin seeds

INSTRUCTIONS

Mix the two types of flour together and knead with salt, egg and butter to a homogeneous dough. Chill for about one hour. Halve the pumpkin and cut into 0.5 cm thick slices; cut the onions into rings. Mix the grated alpine cheese with the eggs, milk, cream and Tomami. Season with salt, pepper and nutmeg. Pre-heat the oven to 200 ° C (upper and lower heat).
Roll out the dough thinly and place into the greased quiche dish. Fill with the egg/cheese/cream/milk/Tomami mixture. Then cover with the red onions and the pumpkin slices. Brush thinly with oil. Sprinkle with pumpkin seeds. Bake in the oven for approx. 30 minutes.