Hokkaido cream cheese quiche with gluten-free shortcrust pastry

Ingredients for 8 servings:

• 200 g flour mix, gluten-free (e.g. from Schär)
• 100 g butter
• 2 tbsp breadcrumbs, gluten-free
• 1 egg(s)
• 1 Hokkaido pumpkin (se) (approx. 1 kg)
• 1 bell pepper(s), red
• 1 clove(s) garlic
• 1 tsp cayenne pepper
• Salt
• 2 tbsp oil, neutral
• 3 eggs
• 200 ml cream
• 175 g cottage cheese, alternatively regular cream cheese
• 1 tsp dried Italian herbs
• 1 tsp salt
• n. B. cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

autumnal, vegetarian, gluten-free

Mix the flour, breadcrumbs, butter, and egg well together, using a hand mixer with a dough hook if necessary. Then knead the mixture with your hands until the dough becomes a little smoother and doesn’t fall apart immediately – about 5 minutes. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes. Meanwhile, wash and halve the Hokkaido pumpkin. Remove the seeds with a spoon and dice the pumpkin. Wash, deseed, and dice the bell pepper. Peel and finely chop the garlic clove. Heat 2-3 tablespoons of oil in a large pan. Add the filling ingredients to the pan and sauté for about 8 minutes, until the pumpkin has softened slightly. Season with plenty of salt and cayenne pepper, remove from the heat, and let cool. For the topping, whisk together the eggs, cream cheese, cream, 1 teaspoon of salt, and herbs and set aside. Remove the dough from the refrigerator and remove the cling film. Preheat the oven to 200°C (top/bottom heat). Gluten-free shortcrust pastry is more brittle than regular shortcrust pastry, so it won’t roll out with a rolling pin. Place the ball of dough in the center of the quiche dish and press flat, starting from the center and working outward, until the dish is completely covered with pastry. Make a 2cm-high edge. Then prick the base several times with a fork. Pour the pumpkin filling into the dish and spread the topping evenly over the top. Sprinkle the quiche with grated cheese, if desired. Bake on the middle rack for 45 minutes, then remove and let cool.