Quiche with pumpkin, red onion & maple syrup (vegetarian)
Pumpkin quiche with red onions and pecans. The delicious autumn vegetables cannot be prepared nicer or more delicious. The autumnal quiche tartlets are perfect for a spontaneous outdoor picnic.
The crispy dough is a healthy mix of whole grain spelled flour and chestnut flour. The chestnut flour gives the dough a slightly sweet, nutty taste that goes well with the red onions and maple syrup.
Quiche with pumpkin, red onions & maple syrup
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| Portionen | 5 |
| Dietary | Vegetarian |
Zutaten
- 150g wholemeal spelled flour
- 50g chestnut flour
- 100g butter
- 1/2 teaspoon teaspoon salt
- 2 red onions
- 200g hokkaido pumpkin
- 2 twigs thyme
- 25g pecans
- 2 tablespoons rapeseed oil
- 1 tablespoon maple syrup
- black pepper
- 200g crème fraîche
- 2 eggs, medium
- 50g grated cheese
- 1 pinch nutmeg
Hinweis
Preparation time: 20 minutes
Backing time: 30 minutes
Tip:Instead of chestnut flour, you can also use chestnut flakes. Simply grind these finely in a mulcher.
Zubereitung
| Schritt 1 | Knead whole spelled flour, chestnut flour, butter, salt and 50ml cold water in a bowl to form a smooth dough. Divide the dough into 5 equal pieces and roll out on a lightly floured work surface. Cover the bottom and edge of the quiching molds (ø12cm) with the dough. Prick the bottom several times with a fork. Preheat the oven to 200 ° C upper and lower heat. |
| Schritt 2 | Peel and halve the onions and cut into fine rings. Cut the Hokkaido pumpkin into thin slices. Pluck the thyme leaves. Roughly chop the pecans. Heat the rapeseed oil in a pan. Sauté the onions for 2 minutes until they are translucent. Add pumpkin and sauté over medium heat for another 5 minutes. Add the thyme and maple syrup and season with salt and pepper. Mix the crème fraîche and eggs together until creamy. Add cheese and nutmeg and then season again with salt and pepper. |
| Schritt 3 | Spread the cream on the quiche dough. Spread the pumpkin on top and sprinkle with chopped pecans. Bake in the hot oven at medium rack height for 30 minutes until golden brown. Let cool down briefly after baking and carefully remove from the molds. |
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