Pumpkin and leek quiche with spelt base

Ingredients for 1 servings:

• 180 g spelt flour or wholemeal spelt flour
• 1 tbsp olive oil
• 10 g fresh yeast
• 100 ml water, lukewarm
• ½ tsp salt
• some fat for the mold
• Flour for the work surface
• 350 g pumpkin flesh, diced
• 250 g leek(s), cut into rings
• 100 ml cream
• 4 eggs, size M
• 1 pinch of nutmeg powder
• 50 g Gouda, middle-aged
• salt and pepper
• 20 g pumpkin seeds for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

vegetarian, from a 26 cm springform pan

Mix the spelt flour (I like to use whole wheat) and salt. Dissolve the yeast in lukewarm water and add it to the flour. Add olive oil and knead everything into a smooth dough. If the dough is too crumbly, add a little more water. If it’s too sticky, add a little more flour. Then let the dough rise in a warm place for about 30-45 minutes. In the meantime, prepare the filling for the quiche. Briefly blanch the pumpkin cubes and leek rings in salted water; they should still have some bite. Drain the vegetables and let them drain well. Mix the cream with the eggs. Grate the cheese and stir in. Season everything with salt, pepper, and nutmeg. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Thoroughly grease a 26 cm springform pan. Roll out the dough on a floured surface until it is round, slightly larger than the pan. Line the pan with the dough and form a raised edge. Spread the pumpkin and leek on the spelt base and pour the topping evenly over it. Finally, sprinkle the pumpkin seeds on top. Place the quiche in the preheated oven for about 40 minutes. The topping should be nicely set and golden brown on top. We like to serve it with a mixed salad as a side dish.