Pumpkin and zucchini quiche

Ingredients for 4 servings:

• 250 g flour
• ½ tsp, leveled baking powder
• 1 tsp, leveled salt or vegetable broth, instant
• 1 egg(s)
• 2 tbsp water
• 125 g margarine
• Flour for working
• 750 g pumpkin(s)
• 2 tbsp olive oil
• 1 zucchini
• 4 eggs
• 150 g cheese, grated
• 200 g cream
• 1 tsp rosemary, dried
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegetarian, autumnal

For the dough, mix flour, baking powder, and salt in a bowl. Add egg, water, and margarine and knead into a dough. Form the dough into a ball and roll it out on a floured surface into a circle about 35 cm in diameter. Line a quiche or tart dish with the dough, prick it several times with a fork, and bake on the middle rack at 180°C with fan-assisted oven or at 200°C with conventional oven for 15 minutes. For the topping, peel the pumpkin—rinsing a Hokkaido pumpkin is enough—and cut into small cubes. Rinse the zucchini and also cut into small cubes. Heat the oil in a pan and fry the pumpkin and zucchini cubes for about 5 minutes, stirring occasionally. Season with salt and pepper. Spread the pumpkin and zucchini cubes on the pre-baked crust. For the topping, mix the eggs, cream, and cheese in a bowl. Add the rosemary and season with salt, pepper, and nutmeg. Cayenne pepper and curry powder also taste great. Spread the topping over the pumpkin and zucchini cubes. Bake the quiche in the lower third at the same temperature for 30 minutes. It tastes best warm.