Quiche with pumpkin

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A delicious, well-filled autumn quiche with cubes of pumpkin, spinach and pecan nuts. The goat cheese and ricotta make the filling nice and creamy and full of flavour. 




Preheat the oven to 180 degrees. Let the dough slices thaw. Grease the mold and divide the slices of dough over it. Press them together well. Poke holes with a fork and sprinkle with the breadcrumbs.
Meanwhile, cook the pumpkin cubes al dente in about 5 minutes in a pan of water. Then drain well and let it evaporate.
Beat the eggs in a large bowl and add the cream, ricotta, thyme, pepper and salt and mix well with a whisk. Add the spinach, diced pumpkin, red onion and the crumbled goat cheese and carefully mix everything together. Spread the mixture over the bottom of the quiche. Divide a little extra goat cheese and pecans over the top for a nice look.
Bake the pumpkin quiche for about 45 minutes. Leave to cool outside the oven for a few minutes and then slice. Also delicious with a salad or a bowl of soup.
Tip: also replace the goat cheese with feta.
Quiche with pumpkin

Source: Leukerecepten by leukerecepten-nl.
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