Pumpkin pie and Roquefort

Pumpkin pie and Roquefort

Preparation time: 20 minutes

Cooking time: 30 minutes

Pumpkin pie and Roquefort

Ingredients (for 4 people):

- 1 pastry roll

- 1 small pumpkin (about 20 cm in diameter)

- 1 large onion

- 150 g Roquefort

- 100 g grated Comté

- 3 eggs

- 3 tablespoons of cream

- 20 cl of milk or water

- Salt, pepper, grated nutmeg

- Olive oil

Preparation of the recipe:

• Epucher, drain and cut into cubes the pumpkin.

• In a large skillet, sauté the chopped onion in 2 tablespoons of olive oil, add the pumpkin cut into cubes. Cook over low heat about 15 minutes, adding from time to time a spoonful of water to prevent the tie everything.

• Meanwhile, prepare the quiche mixture by mixing in a bowl the eggs, cream, milk and grated cheese. Add salt, pepper, nutmeg.

• Roll the dough into 1 mold 29 cm in diameter, crumble the Roquefort over the dough. Spread throughout the cooked potimaron coarsely pureed and pour the mixture over all. Smooth with a fork.

• Bake thermostat 6-7 (180-210 ° C) for 30 to 40 min

remarks:

Vegetarian Food also

Tweet