Summary

Ingredients

For the kneading dough:

• 250 g flour
• 0.5 ½ teaspoon, leveled baking powder
• 1 teaspoon, leveled salt or vegetable stock, instant
• 1 egg (s)
• 2 tablespoon water
• 125 g mararine
• Flour to work with

For covering:

• 750 g pumpkin (se)
• 2 tablespoon olive oil
• 1 zucchini

For the cast:

• 4 egg (s)
• 150 g cheese, rated
• 200 g cream
• 1 teaspoon rosemary, dried
• salt and pepper
• nutmeg

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Instructions

1. For the dough, mix the flour, baking powder and salt in a bowl. Add egg, water and margarine and work into a dough. Shape the dough into a ball and roll it out on a floured work surface into a 35 cm circle.
2. Line a quiche or tart pan with the dough, prick several times with a fork and bake on the middle rack at 180 ° C with hot air or with top / bottom heat at 200 ° C for 15 minutes.
3. For the topping, peel the pumpkin - with a Hokkaido, wash off is enough - and cut into small cubes. Wash the zucchini and also cut into small cubes.
4. Heat the oil in a pan and fry the pumpkin and zucchini cubes for about 5 minutes, stirring occasionally. Season with salt and pepper. Spread the pumpkin and zucchini cubes on the pre-baked base.
5. For the topping, mix the eggs, cream and cheese in a bowl. Add the rosemary and season with salt, pepper and nutmeg. Cayenne pepper and curry taste really good too. Spread the icing over the pumpkin and zucchini cubes.
6. Bake the quiche in the lower third at the same temperature for 30 minutes. It tastes best warm.