Autumnal vegetable quiche

Ingredients for 1 servings:

• 200 g whole wheat flour
• 100 g butter
• 50 ml water, cold
• 2 tsp dried herbs of Provence
• 1 pinch of salt
• 1 small zucchini, sliced
• ¼ small pumpkin(s) (Hokkaido), halved lengthwise, then sliced ​​crosswise
• Oil, neutral
• 1 small Romanesco, cut into florets
• 1 carrot(s), peeled, sliced
• ½ red bell pepper(s), diced
• ½ stalk(s) leek, cut into rings
• 1 cup sour cream
• 2 eggs
• salt and pepper
• salt water
• nutmeg
• 50 g feta cheese
• 5 cocktail tomatoes
• 2 tbsp pumpkin seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

The ingredients are designed for a 24cm springform pan.

Quickly knead the flour, butter, water, herbs, and salt into a dough. It can be pressed directly into the pan with your hands. You can also chill it in the refrigerator first and then roll it out. The edges won’t be particularly high. The whole-wheat flour doesn’t add a “healthy” flavor to this quiche, but it does make the dough heartier and a bit crispier. Fry the Hokkaido and zucchini slices in a pan with a little fat over medium heat until they are lightly browned. Cook the remaining vegetables, except for the tomatoes, in salted water for about four minutes, then refresh in iced water. Whisk the sour cream and eggs into a cream, season with salt, pepper, and nutmeg. Spread the vegetables on the dough and pour the cream over them. If you like, you can add some decorative vegetables later. Finally, scatter the cherry tomatoes (they look especially nice if you leave the green parts on), the feta pieces, and the peeled pumpkin seeds over the mixture. Bake at 180°C fan-assisted oven on the middle rack for 30-40 minutes. You can vary the vegetables, of course. However, broccoli shouldn’t stick out decoratively from the mixture, as it burns too quickly.