Gluten Free Pumpkin Cheese Quiche
From: Chef Halavan By: Naama Ran
Prep time: 40 min
Serves: 6
Ingredients:
- 6 chestnut pumpkins (or chestnut squash)
For the cheese filling:
- 1 container (200 ml) of yogurt or sour cream
- 150 grams of Tnuva’s crumbled sheep’s feta
- 100 grams of cheese flakes
- 1/2 cup of green onion, finely chopped
- A pinch of nutmeg
- A pinch of white pepper
For the doughy coating:
- 75 grams of cold Tnuva Butter, cut into cubes
- 3 tablespoons of ground almonds
- 3 tablespoons of tapioca flour or potato flour
- 1 teaspoon of thyme leaves
- 1 tablespoon of black sesame seeds
- Salt and pepper
Instructions
- Preheat the oven to 400°F and coat the baking paper. Cut the heads off the chestnut pumpkins with a sharp knife and then cut a 1/2 cm from their base so they can stand steady, and then scoop the seeds out and bake for about 30 minutes until the pumpkin softens.
- Mix the ingredients of the coating using your fingers into a crumbly mixture and store in a refrigerator.
- Mix the filling ingredients and fill the pumpkins. Sprinkle them with the crumbs mixture and bake for 25 minutes until the mixture is golden. Serve hot.
