Mini Pumpkin QuicheTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:214.6 kcal
Proteins:8.7 g
Fats:18.2 g
Carbohydrate:4.7 g
Fibers:0.2 g
Sugar:1.9 g
Cholesterol:167.5 mg
Sodium:110.6 mg
Calcium:187.4 mg
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A First Course Quartet: Cream of Pumpkin with Coconut Mousse
A First Course Quartet: Pumpkin Ice Cream
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*For each serving
pie pastry or puff pastry
**Filling
50
g
blanched pumpkin, finely diced
30
g
finely diced gruyere
10
g
finely diced fribourg vacherin
1
egg
30
g
liquid cream
30
g
<a href="http://wwwtheworldwidegourmetcom/recipes/pumpkin soup walserhof">cream of pumpkin</a>
salt and freshly ground pepper
METHOD
- Roll out the pastry and line the mini quiche molds.
- Combine the cream, egg and pumpkin cream to make the filling; season.
- Fill the molds with the diced pumpkin and cheese, add the filling and bake the quiches in a 180° C (350° F) oven until the filling is set.
- Place on a serving plate and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
