Sour cream and pumpkin crustless quiche
4
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Take four ingredients and create a deliciously creamy quiche for a weeknight dinner winner.
Ingredients
Butternut pumpkin
1000 g, chopped
White self-raising flour
¼ cup(s), (35g)
Egg(s)
3 medium, lightly beaten
Extra light sour cream
1 cup(s), (250g)
Instructions
1
Boil, steam or microwave pumpkin until just tender. Drain and mash until smooth. Set aside to cool slightly.
2
Preheat oven to 180°C or 160°C fan-forced. Line the base of a 20cm (base measurement) pie dish with baking paper.
3
Sift flour into a large bowl. Add eggs and sour cream and whisk until smooth. Whisk in pumpkin until combined. Season with salt and freshly ground black pepper.
4
Pour pumpkin mixture into prepared dish. Bake for 25–30 minutes or until golden and set. Set aside in dish for 5 minutes before cutting into wedges. Serve.
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