Small Pumpkin Quiches with Strudel Dough
Small pumpkin quiches with strudel dough is a recipe featuring fresh ingredients from the pumpkin vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pumpkin flesh
- 2 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 6 sheets strudel dough (or phyllo dough)
- 30 g liquid butter
- butter (for the molds)
- 4 eggs
- 100 ml whipping cream
- 200 g goat fresh cheese
Instructions
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1.
Dice the pumpkin finely. Heat the olive oil in a pan and sauté the pumpkin cubes until golden. Season with salt and pepper. Add 100 ml water, stir occasionally, and simmer until the liquid has evaporated.
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2.
Meanwhile preheat the oven to 160 °C (325 °F) with upper and lower heat. Brush the strudel dough sheets with butter, stack them, and cut into four equal pieces. Press each piece into a buttered small baking dish, leaving excess dough hanging over the edges for decoration.
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3.
Whisk the eggs with the cream, season with salt and pepper, and pour into the dishes. Sprinkle teaspoonfuls of goat cheese on top. Scatter the pumpkin cubes over the mixture and bake in the preheated oven for about 25 minutes until the egg mixture is set.
