Pumpkin and Leek Quiche

(1517 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 15 min
Cooking Time Icon
Cook time: 15 min
Yield Icon
Enough for 3 people

🍓 Ingredients

80 grams Flour (whole wheat flour)
80 grams Butter cold
80 grams Flour type 405
3 tablespoons Water cold
200 grams Leek
2 tablespoons Oil (sunflower oil)
  Salt and pepper curry powder
250 grams Pumpkin flesh
150 grams Sprouts (canned mung bean sprouts) drained
50 grams Grated cheese (Gouda 45% F.i.Tr.)
150 grams Sour cream (10% fat)
  Salt and pepper
2 Eggs

🍽 Instructions

Knead a shortcrust pastry from the first four ingredients, refrigerate, then grease a 28 cm diameter springform pan and line with the pastry, raising a rim. Clean the leek, cut in half lengthwise and cut into strips. Roughly grate the pumpkin. Fry the leeks, pumpkin and sprouts in hot oil for 6-8 minutes, season with salt, pepper and curry.

Allow to cool.

Mix the ingredients for the glaze together, mix with the vegetables, season to taste and spread everything on the pastry base. Bake the quiche in a preheated oven at 220° for about 30 minutes.

Serve with leaf salad.

📊 Nutrition Facts

Nutritional values per serving:

20 g
47 g
43 g

📝 Recipe Overview

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