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Recipe: Pumpkin Quiche

12 Oct 2017

Whippable toppings

Recipe: Pumpkin Quiche


  • 200 ml of Cuisipak* (Non-dairy cream)
  • 100 g of Brie cheese
  • 4 pcs of Egg
  • 2 pcs of Spoons mixed nuts
  • 2 pcs of Spoons of pumpkin (Blanched, in cubes)

  • 2 pcs of Spoons of tomato (Cut into small cubes)
  • 2 pcs of Spoons spring onion (in fine slices)
  • Sheet puff pastry
  • Ground black pepper
  • Fleur de sel

Working Method

  • Cover a “pie pan” with the puff pastry, press down well and make some holes in it with a fork.
  • Bake during 5 min. in a pre-heated oven at 150°C.
  •  Whisk the Cuisipak* with the eggs, fleur de sel and black pepper.
  • Chop the mixed nuts finely, and put them on the bottom of the tart shell.
  • Add the spring onion, pumpkin and tomato cubes.
  • Pour the cream and egg mixture into the tart shell.
  • Cut the brie cheese into small cubes and add them to the quiche.
  • Bake for 20 min. at 150 °C.