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kelloggs

kelloggs

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Recipe of Pumpkin Quiche, Feta Cheese and Ham
kelloggs

kelloggs

Recipe of Pumpkin Quiche, Feta Cheese and Ham
kelloggs

kelloggs

Recipe of Pumpkin Quiche, Feta Cheese and Ham
kelloggs

kelloggs

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Pumpkin Quiche, Feta Cheese and Ham

20 min
45 min
Easy
51
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A good option if you have dinner guests is this rich pumpkin quiche with feta cheese and ham, which has a crunchy granola with quinoa that makes it very special and different, sure they will be delighted.
Learn more about kelloggs

Ingredients

4 servings
  • 1 Cup of flour (for the mass)
  • 1/2 Cup of Butter (for the mass)
  • 1 pinch of Salt (for the mass)
  • 1 egg (for the mass)
  • 1 tablespoon of Water (for the mass)
  • 1/2 Cup of granola with quinoa Kellogg's® (for dough)
  • 2 spoonfuls of olive oil
  • 1/4 of onion finely chopped
  • 2 zucchini cut into cubes
  • 1/2 Cup of Ham in squares
  • 1 Cup of feta cheese
  • 2 pinches of Salt
  • 1 pinch of black pepper
  • 1 teaspoonful of rosemary
  • 1/2 Cup of milk
  • 3/4 of Cup of sour cream
  • 2 eggs
  • 1 tablespoon of flour
  • 1 tablespoon of Salt
  • 1 twig of rosemary

    Preparation

    Preheat the oven to 180 ° C.
    In a food processor, process the granola to obtain a flour, add the rest of the ingredients of the dough and process until a homogeneous mass is obtained. Refrigerate 15 min.
    Spread with a rolling pin and place in a mold for previously greased and floured cake, chop the base with a fork and bake for 10 minutes. Take out of 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 golden brown, 5 minutes. Add the feta cheese and cook for 3 minutes. Season and mix the rosemary. Reservation.
    In a bowl mix milk, cream, egg, flour and salt. Add the pumpkin stir fry.
    Place the filling in the previously baked dough base and re-bake for 30 minutes or until browned. Decorate with rosemary and serve.

    PRESENTATION

    Decorate with fresh rosemary.

    TIPS

    You can make this version in individual using molds for cupcakes.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    928
    kcal
    46%
    Carbohydrates
    76.7
    g
    26%
    Proteins
    34.7
    g
    69%
    Lipids
    55.7
    g
    86%
    Fiber
    11.4
    g
    23%
    Sugar
    12.0
    g
    13%
    Cholesterol
    313
    mg
    104%
    Esha
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