Pumpkin Quiche

Autumn is on its way and with it comes the craving for pumpkin again! Apart from the traditional pumpkin soup, this quiche is one of the pumpkin dishes I really enjoy making and eating the most, so here comes the recipe:







What you need:

for the short pastry:

* 250g flour
* 130g butter or margarine
* 1 egg
* 3 tbsp milk
* salt

Prepare the short pastry (add salt, cold butter, egg and milk [in the same order] to the flour and knead well) and wrap it up in cling film. Put it into the fridge for at least 30 minutes, then roll it and prepare the baking pan.

for the topping:

* 700g pumpkin
* 200g tomatoes
* parsley
* salt, pepper, ground chili
* creamy goat cheese
* 200ml milk
* 3 eggs
* 100 ml cream

Preheat oven to 200°C. Chop the pumpkin into dices and heat a bit of olive oil in a frying pan. Fry the dices until soft, and season with salt, pepper and ground chili. Dice the tomatoes and removed the insides. Beat the eggs with a whisk and add the milk and the cream, as well as some salt and pepper. Arrange the pumpkin, the tomatoes, the chopped parsley and the goat cheese on the dough.
Pour the egg-milk-cream mixture over the tart and bake it for 30 minutes.

Enjoy!
~Vail~