Tasty, spiral, gluten free quiche with butter pumpkin, brown champignons, cucumber and chorizo.
Preparation time 30 minutes .. Baking 25-30 minutes
INGREDIENTS .. 4 pers
- butter pumpkin in ribbons
- little bit of chorizo sausage, sliced
- cucumber in ribbons
- 1 brown champignon
- 4 eggs
- 300 ml sour cream
- fresh thyme
- salt & pepper
Cut cucumber, mushroom and butter pumpkin into ribbons using a mandoline or vegetable peeler. Blanch pumpkin ribbons in boiling water for a few minutes until just softened. Drain and set aside to cool. Cut the dough into the size of a baking pan and put it on.
Mix together the eggs, sour cream, salt and pepper mixture.
Arrange vegetable ribbons and chorizo in a spiral manner in the intermediate position in the dough with sufficient cream dressing. Sprinkel with fresh leaves of thyme.
Pour egg mixture over the vegetable ribbons, gently spread over the top and push to ensure mixture falls between ribbons.
Bake in 180°C oven for 25-30 minutes until golden.
Let cool for 10 minutes before serving.
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