Pumpkin Quiche, Vegetarian
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter
- 200 g flour
- 1 leek, thin
- 2 cloves garlic
- 2 pepper (s), green
- 1 kg pumpkin meat
- 1 tablespoon lemon juice
- 2 egg (s)
- 150 g cream
- 100 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Knead the butter with the flour, a strong pinch of salt and 3 tablespoons of cold water to form a smooth dough. Line a form (28 cm diameter) with it, pulling up an edge of about 1 cm. Chill for 1 hour.
- Clean the leek, slit lengthways and wash thoroughly. Cut into fine rings with the greens. Peel the garlic and chop in to fine slithers. Halve the peppers lengthways and remove the stems, seeds and dividers. Rinse the halves thoroughly and cut into fine strips.
- Remove the seeds from the pumpkin, peel and roughly grate or finely dice. Mix with the peppers, garlic, leek and lemon juice and season with salt.
- Preheat the oven to 200 degrees. Mix the eggs with the cream and cheese and season with a little salt. Spread the pumpkin mixture on the dough and pour the egg cream over it. Bake the quiche in the hot oven for about 45 minutes.
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