Sour cream and pumpkin crustless quiche
Take four ingredients and create a deliciously creamy quiche for a weeknight dinner winner.
1000 g, chopped
White self-raising flour
¼ cup(s), (35g)
3 medium, lightly beaten
Extra light sour cream
1 cup(s), (250g)
- Boil, steam or microwave pumpkin until just tender. Drain and mash until smooth. Set aside to cool slightly.
- Preheat oven to 180°C or 160°C fan-forced. Line the base of a 20cm (base measurement) pie dish with baking paper.
- 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.
- 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.
SERVING SUGGESTION: Baby rocket leaves, drizzled with balsamic vinegar and sprinkled with ⅓ cup (25g) shaved parmesan cheese.