Pumpkin and Sour Cream Quiche 乳蛋餅
- 3 egg large beaten
- 300g sour cream
- 1/2 butternut pumpkin cubed
- 1 pinch salt and pepper
- 2 sheets puff pastry
STEP 1 Boil or bake pumpkin until tender. Season with salt and pepper.
STEP 2 Grease and line a pie dish with baking paper.
STEP 3 Line pie dish with puff pastry, cutting off overhang.
STEP 4 Place pumpkin in pie dish, distributing evenly.
STEP 5 Beat eggs, add sour cream and mix until smooth.
STEP 6 Bake at 180C for approximately 30 minutes.
Baking the pumpkin first gives it a yummy extra flavour, alternatively adding mushrooms, spring onion or bacon – whatever found in the fridge will fit in the pie dish. The liquid made by the eggs and sour cream is quite substantial
Sour Cream Quiche
Homemade “Pumpkin and Sour Cream Quiche”