Potato and pumpkin quiche
3 medium potatoes 1 small butternut squash 2 garlic cloves 150 grams of hard goat cheese 1 egg 200 grams of sour cream Salt, pepper, curcuma
1. Preheat oven to 180 degrees C. 2. Cut the potatoes in square pieces and boil them until tender. 3. Cut the butternut squash in square pieces, sprinkle them with some olive oil and put them in the oven for about 15 minutes. Temperature should be 200 degrees C. 4. Once you have the potatoes and butternut squash cooked, put them together in a large bowl and mix them with the rest of the ingredients. If you find that the mixture is too dry, add more sour cream and even a little bit of milk. 5. Place the mixture in a pastry crust and put it in the oven for 20 minutes until the top is slightly golden brown.
Serve with crunchy kale roasted in the oven. On a baking sheet spread out the kale leaves and sprinkle them with a little bit of olive oil, salt and 1 minced garlic clove. Roast them for about 5 minutes until they are crunchy like potato chips.
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