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Pumpkin Quiche, Feta Cheese and Ham

20 mins
45 mins
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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.
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4 portions
  • 1 cup flour, (for the mass)
  • 1/2 cups butter, (for the mass)
  • 1 pinch salt, (for the mass)
  • 1 egg, (for the mass)
  • 1 tablespoon Water, (for the mass)
  • 1/2 cups granola, with quinoa Kellogg's® (for dough)
  • 2 tablespoons olive oil
  • 1/4 onions, finely chopped
  • 2 zucchini, cut into cubes
  • 1/2 cups Ham, in squares
  • 1 cup feta cheese
  • 2 pinches salt
  • 1 pinch black pepper
  • 1 teaspoon rosemary
  • 1/2 cups milk
  • 3/4 cups sour cream
  • 2 eggs
  • 1 tablespoon flour
  • 1 tablespoon salt
  • 1 twig rosemary


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.


Decorate with fresh rosemary.


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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