Pumpkin and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 130 g butter
- 2 teaspoons salt
- Paprika powder
- nutmeg
- 350 g pumpkin meat, (e.. Hokkaido or butternut)
- 2 leeks, only the white
- 1 bunch parsley
- 2 teaspoon sugar beet syrup, (alternatively brown sugar)
- 5 medium egg (s)
- salt and pepper
- Curry powder
- 1 cup cream
- 200 g cheese, (rated or crumbled e.. Gouda, Feta, blue mold or Parmesan)
Print Recipe
Pin Recipe Instructions
- Knead the flour with 1 egg, butter, salt, nutmeg and paprika powder to make a shortcrust pastry and put the dough in a foil and put it in the fridge for about an hour.
- In the meantime, dice the pumpkin flesh, cut the leek into rings and briefly blanch both together in salted water, then drain.
- Whisk the cream with 4 eggs, add the beet syrup, season with salt, pepper and curry and add the chopped parsley.
- Roll out the dough between cling film and line a springform pan with it. Spread the vegetables on the dough and pour the egg topping evenly over the top. Sprinkle the cheese on top and bake the quiche at 180 degrees for 35-45 minutes.
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