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.

Good Appetite!