A good option if you have guests for dinner is this delicious pumpkin quiche with feta cheese and ham, which has a crunchy granola crust with quinoa that makes it very special and different; they will surely be delighted.
1/2 cups granola, with Kellogg’s® quinoa (for the crust)
2 tablespoons olive oil
1/4 onions, finely chopped
2 zucchinis, cut into cubes
1/2 cups deli ham, in small squares
1 cup feta cheese
2 pinches salt
1 pinch pepper
1 teaspoon rosemary
1/2 cups cow's milk
3/4 cups sour cream
2 eggs
1 tablespoon flour
1 tablespoon salt
1 sprig rosemary
Preparation
20 mins
45 mins
Low
Preheat the oven to 180° C.
In a food processor, process the granola until it becomes flour, add the rest of the crust ingredients, and process until a homogeneous dough forms. Refrigerate for 15 minutes.
Roll out with a rolling pin and place in a previously greased and floured tart pan, prick the base with a fork and bake for 10 minutes. Remove from the oven.
For the filling, in a pan over medium heat, cook the onion with olive oil. Add the zucchini and ham and cook until slightly browned, about 5 minutes. Add the feta cheese and cook for 3 minutes. Season and mix in the rosemary. Set aside.
In a bowl, mix the milk, cream, egg, flour, and salt. Incorporate the sautéed pumpkin.
Place the filling in the previously baked crust and bake again for 30 minutes or until golden. Garnish with rosemary and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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