Pumpkin Quiche (from rolled outs)


 

Ingredients (all organic):
DOUGH
- 200 gr rolled oats (coarse)
- pinch of salt
- 100 gr butter
- 1 egg

FILLING
- 3-4 cups of cooked pumpkin
- 3 eggs (from our own hens)
- 2 onions
- 4 garlic cloves
- 1 tbsp curry
- somesour cream or cream cheese to taste

Preparation:
- place rolled oats in food processor, run for a minute to reduce to near flour; add butter in cubes, pulse 18-20 times; add egg and run for a little while at low speed until dough comes together (you may have to add a spoon or two of milk. Refrigerate for at least 30 min.

- Roll out and place in spring form, bringing up the sides
- sautee onion and garlic until soft
- add curry and cook for 1 min, take off the heat
- place pumkin in food processor, run to make a puree, add eggs and sour cream or cream cheese
- pour onion and garlic mixture on the bottom of the dough to proof the bottom
- add mixture
- cook for 1 hour at 380 °F or until the filling has set.