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
Pumpkin Leek Quiche
Pumpkin Leek Quiche

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Leaf lettuce goes well with it.

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