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Suzanne Cohen
Quiche with figs and walnuts
Hearty cake made of puff pastry with figs, pumpkin, walnuts and gorgonzola cheese.
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Ingredients
Directions
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Preheat oven to 200 ºC. Cut the pumpkin into 1 cm sections. Remove the seeds and stringy inside and cut off the skin with a sharp knife.
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Grease the quiche form. Covered with the thawed puff pastry. Chop the walnuts coarsely and cut the figs into pieces. Distribute over the bottom of the form.
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Put the pumpkin in a fan shape. Beat egg with whipped cream. Season with salt and pepper and pour over the quiche.
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Cut the Gorgonzola into cubes. Divide the Gorgonzola over the quiche and bake for about 50 minutes in the oven.
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Nutrition
850Calories
Sodium0% DV1.010mg
Fat86% DV56g
Protein48% DV24g
Carbs20% DV59g
Fiber36% DV9g
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