Roast Pumpkin and Feta Quiche
with caramelised onion and baby spinach
Labels:
Veggie
Allergenen:
Ei
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd45 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Ei
(Bevat: Ei)
½ stuk(s)
Rode ui
¼ stuk(s)
Flespompoen
⅖ roll(s)
Bladerdeeg
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
50 gram
Kookroom
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Italiaanse kruiden
Zelf toevoegen
½ el
Olijfolie
½ el
[Plantaardige] roomboter
½ el
Zwarte balsamicoazijn
½ tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 180°C.
- Cut the pumpkin into wedges. Scoop out the seeds and the stringy part of the flesh, then use a sharp knife to cut off the skin.
- Cut the pumpkin into cubes.
- Transfer the pumpkin cubes to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the pumpkin in the oven for 15 - 20 minutes.
2
- Chop the onion into thin half rings.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion rings for 10 - 12 minutes. After 6 minutes, add the black balsamic vinegar and honey.
- When the onion is done, remove from the pan and allow to cool until step 3.
3
- In a large bowl, combine the eggs and cooking cream.
- Add the Italian seasoning, mix well and season to taste with salt and pepper.
- Add the cooled onion as well as the pumpkin cubes and mix again.
- Cover a quiche mold or oven dish with the puff pastry, including the baking paper. Pierce some holes in the puff pastry using a fork.
4
- Transfer the pumpkin-egg filling to the quiche mold or oven dish.
- Crumble over the white cheese.
- Bake the quiche in the oven for 25 - 30 minutes, or until done and golden-brown.
- Cut the quiche into pieces and serve on plates.
