Pumpkin quiche

Pumpkin quiche

pumpkin Baby Bear

With a lot of small size pumpkins Baby Bear matured, I have to think of different ways to use them. This is a fun way to present pumpkin, using it as a base, instead of pie, to make quiche. 

baked pumpkin

1. Cut pumpkin into halves horizontally, remove seeds and bake at 200˚C for 20 minutes.

Pumpkin quiche before baking

2. Use the pumpkin as the container to hold your normal quiche ingredients. In this one, I used apple, cooked green beans, semi-dried tomato, season with salt and curry powder, then pour in egg mixed with sour cream (an egg with 125ml sour cream, season with salt & pepper), sprinkle grated Gruyere on top. 

Pumpkin quiche before baking

3. Bake at 170˚C until egg mixture set, around 20 minutes.