John Myers
Contents
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Ingredients
For the ground:
- 125 g Spelt flour 1050
- 125 g Spelt flour 630
- 1 tbsp Ground flaxseed
- 0,5 tsp Salt
- 125 g Butter
- 2 tbsp Chopped pumpkin seeds
- 3 -4 tbsp Water
For covering:
- 500 g Pumpkin meat
- 200 g Leek
- 100 g Colorful peppers
For the cast:
- 1 Mug (200g) Creme fraiche Cheese
- Milk
- 0,5 tsp Freshly grated nutmeg
- 0,5 tsp Vegetable broth, pepper
- 2 tbsp Grana Padno grated
Topping:
- 150 g Cheddar diced
Also for the shape:
- Butter
- Breadcrumbs
Instructions
The floor:
- Mix the flour, ground flaxseed and salt and knead the butter well.
- Mix in the chopped pumpkin seeds and add enough water to make a soft shortcrust pastry.
- Butter a 30cm quiche pan and sprinkle with breadcrumbs.
- Spread the dough piece by piece in the mold and press it flat, pulling up the edge.
- Now place in the refrigerator for an hour and let cool down.
Prepare the base:
- The pumpkin flesh is rubbed over the coarse grater, the leek cut into fine rings and the bell pepper, depending on the type, in strips or rings.
- Mix the vegetables well in a large bowl and set aside.
Making the cast:
- Put the creme fraiche in a bowl and fill the beaker with milk, add this to the creme fraiche.
- Add all other ingredients for the glaze, mix well and season very strongly. It can be a little over-seasoned, because the topping will season the entire topping.
Bake quiche:
- Remove the chilled base from the refrigerator and distribute the vegetables evenly on top. Press something on and pour the glaze over it.
- Slide the quiche onto the second rack from the bottom of the preheated oven and bake at 180 ° top / bottom heat for 20 minutes.
- Take the quiche out briefly and spread the cheddar on top. Bake for another 25-30 minutes.
