Travelamigos Hokkaido quiche with leek and ginger

Ingredients for 4 servings:

• 200 g flour
• 120 g butter
• 1 tsp, leveled sea salt
• 1 egg(s)
• 1 tsp, heaped curry powder
• 1 tsp, heaped paprika powder, hot
• 1 pinch of nutmeg
• Fat, for the shape
• 1 tbsp breadcrumbs, for the mold
• 500 g pumpkin(s) (Hokkaido or Butternut)
• 1 stalk(s) leek
• 250 g low-fat curd cheese
• 50 ml milk, 1.5% fat
• 3 large eggs, or 4 small ones
• 1 piece(s) ginger root, thumb-sized, peeled and finely grated
• 1 tbsp thyme, dried, if fresh a little more
• 1 tsp curry powder
• 1 tsp paprika powder, hot
• 1 pinch of nutmeg
• 1 pinch of cumin
• 1 pinch of cinnamon powder
• 3 tbsp cane sugar, brown, or beet syrup, honey or sugar
• 50 g cheese, sliced ​​or grated, e.g. Gouda, Emmental, Parmesan, Feta, etc.

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

a comparatively light and low-fat quiche with a fine seasoning

Dough: Knead the ingredients into a shortcrust pastry, wrap it in foil, and let it rest for a while while you prepare the topping. Cut the pumpkin (peel the butternut squash, not the Hokkaido) into medium-sized cubes. Cut the leek into strips about 1/2 cm wide, leaving the top quarter aside. Blanch the pumpkin and leek in a little boiling water for about 5 minutes, then rinse well and drain. Press the shortcrust pastry thinly into a greased and breadcrumb-coated springform pan (about 28 cm in diameter), pulling it up about 2 cm at the edges. I always place baking paper on the bottom of the springform pan, then build up the edges, trim off the excess baking paper, and then grease and breadcrumb just the edges. Peel and finely chop or grate the ginger. Whisk well with the low-fat quark, milk, eggs, plenty of curry powder, plenty of paprika, salt, pepper if desired, plenty of thyme, a pinch of nutmeg, a pinch of cumin, and a pinch of cinnamon, and season to taste. The topping will be a little fluffier if you separate the eggs, beat the egg whites until stiff peaks form, and gently fold them in at the very end. Place the vegetables on the shortcrust pastry, pour over the egg and quark topping, sprinkle with cheese to taste, and bake in a preheated oven at 180°C (convection oven) for about 45 minutes. The quiche tastes great both hot and cold with a glass of dry white wine. An autumnal leaf salad is a good side dish.