4 Mini Pumpkin Quiche
Armin Amrein, Walserhof, Switzerland. Flavors of Switzerland. Total time: 15 to 30 minutes. Difficulty: Easy. A First Course Quartet — Armin Amrein serves this mini pumpkin quiche with: Cream of pumpkin with coconut mousse; Pumpkin ice cream; and a langoustine with pear and pumpkin compote.
Ingredients
| — | Pie pastry or puff pastry (per serving) |
| 50 g | Blanched pumpkin, finely diced |
| 30 g | Gruyère, finely diced |
| 10 g | Fribourg vacherin, finely diced |
| 1 | Egg |
| 30 g | Liquid cream |
| 30 g | Cream of pumpkin |
| — | Salt and freshly ground pepper |
Instructions
- 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.