Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
1 sheet Puff pastry
300 ml Sour Cream
.5 cooked butternut pumpkin, cut into pieces
Line a rubber pie dish with puff pastry.
Beat eggs and sour cream.
Pour over pumpkin. To taste, add sea salt and pepper in a 180C oven for 30 minutes or until set.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sour Cream and Pumpkin Quiche.
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