Pumpkin and leek quiche

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s)
• 130 g butter
• 2 tsp salt
• n. B. Nutmeg
• e.g. paprika powder
• 350 g pumpkin flesh (e.g. Hokkaido or Butternut)
• 2 stalk(s) leeks, white part only
• 1 cup of cream
• 4 m.-sized eggs
• 2 tsp beet syrup, alternatively brown sugar
• salt and pepper
• curry powder
• 1 bunch parsley, chopped
• 200 g cheese, grated or crumbled (e.g. Gouda, feta, blue cheese or Parmesan)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

vegetarian vegetable tart

Knead the flour with egg, butter, salt, nutmeg, and paprika to form a shortcrust pastry. Wrap the dough in cling film and chill for about an hour. Meanwhile, finely dice the pumpkin flesh, slice the leek into rings, and briefly blanch both together in salted water, then drain. Whisk the cream with 4 eggs, add the beetroot syrup, season with salt, pepper, and curry powder, and add the chopped parsley. Roll out the pastry between sheets of cling film and line a springform pan. Spread the vegetables over the pastry and pour the egg wash evenly over it. Sprinkle with cheese. Bake the quiche in a preheated oven at 180°C (top/bottom heat) for about 35–45 minutes.