Mini Pumpkin Quiche
Flavors of Switzerland. By Armin Amrein, Walserhof, Suisse. 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 |
| 50 g | blanched pumpkin, finely diced (filling) |
| 30 g | finely diced Gruyere |
| 10 g | finely diced Fribourg vacherin |
| 1 | egg |
| 30 g | liquid cream |
| 30 g | cream of pumpkin |
| — | salt and freshly ground pepper |
Instructions
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.
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