Pumpkin and leek quiche

Ingredients for 3 servings:

• 80 g wheat flour type 405
• 80 g whole wheat flour
• 80 g butter, cold
• 3 tbsp water, cold
• 2 tbsp sunflower oil
• 200 g leek
• 250 g pumpkin flesh
• 150 g mung bean sprouts (canned), drained
• salt and pepper
• curry powder
• 2 eggs
• 150 g sour cream (10% fat)
• 50 g grated Gouda (45% fat)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pumpkin, leeks and sprouts are suitable for autumn

Knead the first four ingredients into a shortcrust pastry, chill, then grease a 28 cm springform pan and line it with the pastry, pulling up the sides. Trim the leek, halve it lengthwise, and cut into strips. Coarsely grate the pumpkin. Fry the leek, pumpkin, and sprouts in hot oil for 6-8 minutes, season with salt, pepper, and curry powder. Let cool. Mix the ingredients for the topping together, mix with the vegetables, season to taste, and spread everything over the pastry base. Bake the quiche in a preheated oven at 220°C (top/bottom heat) for about 30 minutes. Serve with leaf salad.