Pumpkin-Fennel-Quiche

50 grams of dried pumpkin seeds
5 eggs
70 grams butter
200 grams whole wheat flour
salt
600 grams hokkaido or butternut pumpkin
2 onions
1 small fennel bulb
some oilve oil
pepper 
200 grams seedless grapes
100 grams cream
100 g ground cheese

for the dough: 
Grind the sees, mix with butter, one egg yolk and flour, salt and 5 tablespoons of water
knead dough thoroughly. Put the dough into the fridge for about 30 minutes.
Cut pumpkin into small cubes, fennel into slices and roast the vegetables in a pan with the onions in olive oil. Add salt and pepper. Combine veggies and grapes. Whisk together remaining eggs, egg white, cream and cheese.

Roll out the dough, then put it into springform pan. Combine egg-cream-mixture with veggies and grapes then pour it into the pan. Bake for about 50 minutes (180 ºC/ 356 ºF )

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