Pumpkin Quiche (Quiche de Potimarron) by @le.renard.et.les.raisins

1h20

6 servings

🎃

0.75

Red kuri squash

🥛

250 ml

Soy cream

🥛

130 ml

Plant milk

🍲

1

Vegetable stock powder

🌾

2 tbsp

Wheat flour

🌽

2 tbsp

Starch

🍄

250 g

Mushrooms

🧅

2

Onion

🫒

Pitted olives

🌱

Pumpkin seeds

🫗

Cooking oil

🧂

Salt

  1. Cut
    • Red kuri squash

    Cut a red kuri squash in half, remove and discard the seeds, then cut 3/4 of it into pieces.

  2. Place
    • Red kuri squash
    • Cooking oil
    • Salt

    Oil an oven dish, place the squash pieces in it, season with salt and bake in a preheated oven at 180°C for 30 minutes.

  3. Cut
    • Mushrooms
    • Onion
    • Cooking oil

    Meanwhile, cut the mushrooms and onions and cook them in an oiled pan with a pinch of salt.

  4. Whisk
    • Soy cream
    • Plant milk
    • Wheat flour

    In a mixing bowl, whisk together the soy cream and plant milk with the flour, starch and vegetable stock powder, then set aside.

  5. Place
    • Red kuri squash

    Once the squash is cooked, place parchment paper on top and crush it with the bottom of a bowl or a glass until it forms a paste covering the whole dish, building up the edges.

  6. Pour
    • Mushrooms
    • Onion
    • Pitted olives

    Remove the parchment paper and pour in the quiche filling, then add the sautéed mushrooms and onions, the olives, and finish with the pumpkin seeds.

  7. Bake

    Bake for an additional 30 minutes.

  8. Cool

    Let cool slightly out of the oven before serving.

Pumpkin Quiche (Quiche de Potimarron) by @le.renard.et.les.raisins

1h20

6 servings

🎃

0.75

Red kuri squash

🥛

250 ml

Soy cream

🥛

130 ml

Plant milk

🍲

1

Vegetable stock powder

🌾

2 tbsp

Wheat flour

🌽

2 tbsp

Starch

🍄

250 g

Mushrooms

🧅

2

Onion

🫒

Pitted olives

🌱

Pumpkin seeds

🫗

Cooking oil

🧂

Salt

Preparation Steps

  1. Step 1/8

    Cut a red kuri squash in half, remove and discard the seeds, then cut 3/4 of it into pieces.

    🎃Red kuri squash
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Oil an oven dish, place the squash pieces in it, season with salt and bake in a preheated oven at 180°C for 30 minutes.

    🎃Red kuri squash
    🫗Cooking oil
    🧂Salt
    🍳Oven dish

  3. Step 3/8

    Meanwhile, cut the mushrooms and onions and cook them in an oiled pan with a pinch of salt.

    🍄Mushrooms
    🧅Onion
    🫗Cooking oil
    🧂Salt
    🔪Knife
    🪵Cutting board
    🍳Pan

  4. Step 4/8

    In a mixing bowl, whisk together the soy cream and plant milk with the flour, starch and vegetable stock powder, then set aside.

    🥛Soy cream
    🥛Plant milk
    🌾Wheat flour
    🌽Starch
    🍲Vegetable stock powder
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/8

    Once the squash is cooked, place parchment paper on top and crush it with the bottom of a bowl or a glass until it forms a paste covering the whole dish, building up the edges.

    🎃Red kuri squash
    📜Parchment paper
    🥣Glass or bowl (for crushing)
    🍳Oven dish

  6. Step 6/8

    Remove the parchment paper and pour in the quiche filling, then add the sautéed mushrooms and onions, the olives, and finish with the pumpkin seeds.

    🍄Mushrooms
    🧅Onion
    🫒Pitted olives
    🌱Pumpkin seeds
    🍳Oven dish

  7. Step 7/8

    Bake for an additional 30 minutes.

    🍳Oven dish

  8. Step 8/8

    Let cool slightly out of the oven before serving.

Composition

Ingredients

Types

Vegetables, Plant-based, Dairy Alternative, Condiments, Seasoning, Grains, Thickener, Seeds, Fats and Oils, Spices

Ingredients

Red kuri squash, Soy cream, Plant milk, Vegetable stock powder, Wheat flour, Starch, Mushrooms, Onion, Pitted olives, Pumpkin seeds, Cooking oil, Salt

Notes

Red kuri squash (3/4 of one potimarron (onion squash), halved, seeds removed, then cut into pieces), Soy cream (liquid soy cream), Plant milk (unsweetened), Wheat flour (heaped tablespoons, or buckwheat flour), Starch (heaped tablespoons, any starch of choice), Pitted olives (amount not given), Pumpkin seeds (amount not given), Cooking oil (amount not given, used to oil the dish and for frying), Salt (amount not given)

Allergens

Milk, Soy, Gluten

Dietetics

Dietary regimen

Low-Calorie, Halal, Vegan, Egg-Free, Nut-Free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

190 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 20g, Fat: 10g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 420mg, Sodium: 420mg, Calcium: 60mg, Iron: 1.3mg, Magnesium: 30mg

Vitamins

Vitamin A: 350µg, Vitamin C: 8mg, Vitamin E: 1.2mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Oven dish, Mixing bowl, Whisk, Pan, Parchment paper, Glass or bowl (for crushing)

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Autumn Family Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Tender

Flavors

Savory, Earthy, Umami, Slightly Sweet (squash)

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (store in an airtight container,once fully cooled), freezing : up to 2 months (cut into portions,wrap tightly or use a freezer-safe container,thaw in the fridge before reheating)