John Myers
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Pumpkin and Turkey Breast Quiche
The perfect pumpkin and turkey breast quiche recipe with a picture and simple step-by-step instructions.
ground
- 200 g Spelled flour
- 150 g Margarine
- 1 Egg
- Salt
Covering
- 1 Red Onion
- 1 Clove of garlic
- 400 g Turkey breast fillet
- 250 g Hokkaido pumpkin meat
- Salt
- Pepper
- 250 ml Milk or cream
- 100 g Peas -TK
- 100 g Sour cream
- 4 Eggs
- Salt
- Pepper
- 100 g Grated cheese
ground
- Put the flour in a bowl, add the soft margarine, egg and salt and quickly knead into a shortcrust pastry.
- Shape the dough into a ball, wrap it in foil and let it rest in the fridge for 30 minutes.
Covering
- Peel the onion and garlic into small cubes and sauté in the hot oil.
- Wash the turkey meat, pat dry. Remove the seeds from the washed pumpkin and cut both into cubes, add to the garlic and onion mixture and fry for approx. 3 minutes.
- Now take everything out of the pan, pour in milk or cream and add the frozen peas – bring to the boil and then let cool down a little.
- In the meantime, mix the sour cream, cheese and eggs, add the pea milk (cream), season with salt and pepper.
Complete
- Grease a mold a little and roll out the dough in the mold and press one edge on.
- Spread the pumpkin-meat mixture on top and finally pour the egg-milk (cream) over it.
- Now put it in the warm oven for 45 minutes, then take it out and let the quiche rest a little.
- Divide the quiche into pieces and serve on a plate with a little herb sour cream – Bon appetit; 🙂
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