pumpkin quiche
Pumpkin always works - at least that's what we think! That's why today we're serving up a delicious pumpkin quiche.
Here's how:
Dough:
90g light rice flour
90g potato flour
1 teaspoon psyllium husk powder
just under 1/2 teaspoon xanthan gum (not too much)
1 pinch of salt
100ml plant milk
60g vegetable margarine, soft
Filling:
2 red onions
500g pumpkin
150g oyster mushrooms
1 pack of young spinach
3 eggs
200ml soy cream
100g Emmental cheese
100 g mountain cheese
1 good pinch of Makasol spread seasoning salt
- Dough: Mix rice flour, potato flour, psyllium husk powder, xanthan gum and salt in a bowl. Add plant milk and margarine and knead into a smooth dough. Press the dough into a lightly greased springform pan (26 cm), pull up one edge. Chill the springform pan until the filling is ready.
- Peel the onion, halve it and cut it into thin slices. Cut the cheese and pumpkin into small pieces. Beat the soy cream with the eggs and season with makasol spread seasoning salt.
- Heat oil in a pan and sauté the onion, oyster mushrooms and pumpkin over medium heat for about 5 minutes, stirring occasionally. Then briefly sauté the spinach. Remove from the heat, season with salt and allow to cool.
- Spread the pumpkin cubes, spinach, onions and cheese on the dough. Pour the egg mixture into the dish and top with the oyster mushrooms. Bake in a preheated oven at 180 °C (fan oven: 160 °C) for about 40 minutes until golden brown.
Photo(s): Nina Friedl
