Savoury pumpkin pie with goats cheese and thyme

Ingredients

• 800 g Hokkaidopumpkin, diced
• 300 g Goats cheese
• 30 g Sour cream
• 100 ml Cream
• 4 Eggs
• Fresh thyme
• Pepper, freshly ground
• Salt
• Nutmeg
• 150 g of Flour
• 80 g of Butter
• 50 ml Milk
• Butter or spray to grease your cake tin
• Guiche mold
• Baking paper
• Rolling pin

Instructions

Mix the flour, butter, milk and a pinch of salt together and form into a ball.

Wrap the ball of dough into plastic foil and let cool in the fridge for min. 30 minutes.

Preheat the oven at 180°C.

Grease the guiche mold and line with baking paper.

Spread some flour on your working surface and roll out the dough into a circle, large enough to cover the bottom and sides of your guiche mold.

Whisk the eggs with the sour cream and cream.

Bring to taste with pepper, salt and nutmeg.

Sprinkle 1/3 of the goats cheese on the bottom of the guiche mold.

Add 1/2 of the diced pumpkin, and sprinkle over another 1/3 of the goats cheese.

Add the rest of the diced pumpkin and pour over the egg/sour cream/cream mixture.

Sprinkle the last of the goats cheese and thyme over the top.

Bake in the middle of the oven for 40-50 minutes.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu. 

Asparagus Quiche

Ingredients for a 23 cm ∅ quiche 

• ready made dough for quiche base (or make it yourself)
• 500 gram white asparagus
• 6-8 slices of cooked or grilled ham
• 2 eggs
• 3 egg whites
• a bit of milk
• 2 tablespoons of cream cheese with herbs
• pepper & salt
• fresh chives

Pre-heat the oven at 180°C.

Peel the asparagus with an asparagus peeler and cut off 2 cm from the bottom.

Cook the asparagus for 15 minutes until done.

Grease a 23 cm ∅ quiche tin and cover the bottom and sides with the quiche dough

Put the asparagus in the quiche tin next to each other

Put the slices of ham in between the asparagus

Whisk the eggs together with a bit of milk, and add pepper & salt to taste.

Pour the egg mixture over the asparagus and ham.

Crumble the cream cheese on top.

Bake in the oven at 180°C for 20-25 minutes.

Finely chop the fresh chives, and sprinkle over the quiche before serving.

This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu.