Pumpkin Quiche

This pumpkin quiche is great for an vegetarian dinner. It is relatively easy to make and are relatively free in your choice of ingredients. Use any vegetables you may like. The Quiche has about four to six servings and you can serve it warm or cold. So lets start to make it!

Ingredients...

...for the dough:

• 115 g Sourdough starter (if you do not have an active sourdough starter, use about 50g more flour and add 50g of butter)
• 90 g Butter (or normal vegetable oil)
• 95 g All purpose flour
• ½ teaspoon salt

...for the filling:

• one pumpkin (I am using an Hokkaido with about 500g)
• about 500g of any vegetables you like ( I am using onions, carrots, kohlrabi, a bit of a courgette and some radish)

...for the topping:

• one clove of garlic
• one cup of sour cream
• about 200g of grated cheese
• Salt, pepper, paprika pulver

Mix all ingredients together into a relatively firm dough and let it cool for an hour in the freezer. Fill it into a baking tin and bake it blind for ten minutes. (That means you cover the dough with a baking sheet and weigh it down with any kind of dried beans you may have)

Cut all vegetables into small pieces or grate them if you want to and put everything together into a bowl. Give it a good stir. Before you add the pumpkin, take a fifth aside and cook it with a few tablespoons of water in a small pot until it has a nice cooked texture.

Take aside the pumpkin seeds, so you can make them into an additional topping later.

For the white topping, you mix the eggs, sour cream and spices with a blender. Add in about four fifths of the cheese. Taste the mixture and add more spice if you want to.

The orange topping is made with the cooked pumpkin from the last step: Blend it thoroughly and add the rest of the cheese and any spices you like. Taste it and add spices to your liking.

Take the weighed baking sheet from your blind baked dough and add in your vegetables. The toppings can be added one after the other. I started with the white one, but you can also start with the other one (Maybe that makes it easier and more even?)

Add them as shown in the photos and put your quiche into the oven for about 40 minutes with a temperature of 180°C.

For an extra crunch you can use the pumpkin seeds: wash and clean them thoroughly and toast them in a pan. Add salt as you like it. They start to pop after a few minutes, so add a lid! When they are all nice and brown you can put them from heat, let them cool for a few minutes and blend them as fine as you want to. ( I like the pieces to be really small)

Sprinkle the crunch onto your quiche and have a nice meal!