Pumpkin Leek Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 80 g flour, type 405
- 80 g flour (whole wheat flour)
- 80 g butter, cold
- 3 tablespoon water, cold
For covering:
- 2 tablespoon oil (sunflower oil)
- 200 g leeks
- 250 g pumpkin meat
- 150 g sprouts (canned mun bean sprouts), drained
- Salt and pepper, curry powder
For the cast:
- 2 egg (s)
- 150 g sour cream (10% fat)
- 50 g cheese, rated (Gouda, 45% F.i.Tr.)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the first four ingredients, put in a cool place, then grease a springform pan with a diameter of 28 cm and line it with the dough, pull up one edge.
- Clean the leek, cut in half lengthways and cut into strips. Roughly grate the pumpkin. Fry the leek, pumpkin and sprouts in hot oil for 6-8 minutes, season with salt, pepper and curry to taste. Let cool down.
- Mix together the ingredients for the glaze, mix with the vegetables, season to taste and distribute everything on the dough base. Bake the quiche in a preheated oven at 220 ° for around 30 minutes.
- Leaf lettuce goes well with it.
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