Description

Quiche with pumpkin and blue cheese
Light sweetness of pumpkin, the slight kick of blue cheese, fragrant thyme combines creamy egg filling on a crispy puff pastry. The result is the perfect snack for white wine

Ingredients

  • Blue cheese

    70 g

  • Pumpkin

    100 g

  • Chicken egg

    1 piece

  • Cream

    70 ml

  • Thyme

  • Pepper white

  • Nutmeg

  • Puff pastry

    1 piece

Cooking

step-0
The peeled slice of pumpkin cooked in the microwave or oven until soft. I baked it in microwave for 10 minutes. Cut into cubes
step-1
Cheese cut into small cubes or break into pieces
step-2
Puff pastry to thaw slightly and roll out. Molds fill with dough, cut off excess with a rolling pin. One square of puff pastry enough for 4 molds with a diameter of 10 cm and a height of 2 cm*. Trimming you can sprinkle with sugar and bake along with keisha *Instead of four mini-quiches you can make one big
step-3
Put into molds with the dough slices of pumpkin and blue cheese
step-4
Prepare the sauce - stir egg with cream, thyme leaves and a pinch of white pepper and nutmeg
step-5
Distribute fill in the forms and bake in the oven at Kzt180,-190C for 20 minutes
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