Pumpkin quiche, vegetarian

Ingredients for 4 servings:

• 100 g butter
• 200 g flour
• 1 stalk(s) leek, thin
• 2 cloves garlic
• 2 peppers, green
• 1 kg pumpkin flesh
• 1 tbsp lemon juice
• 2 eggs
• 150 g cream
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead the butter with the flour, a generous pinch of salt, and 3 tablespoons of cold water into a smooth dough. Line a 28 cm diameter dish with the dough, creating a 1 cm rise to the edges. Chill for 1 hour. Trim the leeks, slit them lengthwise, and wash them thoroughly. Finely slice the green parts into rings. Peel and finely chop the garlic. Halve the peppers lengthwise and remove the stems, seeds, and membranes. Rinse the halves thoroughly and cut into fine strips. Remove the seeds from the pumpkin, peel them, and coarsely grate or finely dice them. Mix with the peppers, garlic, leek, and lemon juice, and season with salt. Preheat the oven to 200 degrees Celsius. Beat the eggs with the cream and cheese, and season with a little salt. Spread the pumpkin mixture on the dough and pour the egg-cream mixture over it. Bake the quiche in a hot oven for about 45 minutes.