Pumpkin Quiche with Leek and Nettle
Ingredients
- For the quiche
- 150 grams Cornmeal
- 150 grams Pumpkin (peeled and seeded)
- 550 milliliters Vegetable broth
- 2 eggs
- 3 Tbsps Crème fraiche
- 2 Tbsps chopped Peanuts
- 3 Tbsps Pumpkin seed
- butter (for the baking dish)
- For the vegetables
- 1 stalk Leeks
- 300 grams young nettle
- 75 milliliters Whipped cream
- 1 garlic clove
- 2 Tbsps chopped parsley
Preparation steps
For the quiche: Finely chop pumpkin pulp and mix with cornmeal and broth in a pot and boil while stirring into a thick paste. Then remove from heat and let sit for about 20 minutes.
Grease a round, flat baking dish with 26 cm (approximately 10 inch) diameter with butter.
Beat eggs with 2 tablespoons creme fraiche until smooth and stir into the cornmeal. Pour mixture into the baking dish and smooth. Bake in preheated oven at 200°C (approximately 400°F) convection for about 20 minutes. Then sprinkle with remaining crème fraîche, the border with peanuts and the middle with pumpkin seeds and bake for another 10 minutes.
For the vegetables: Rinse leeks, trim ends and cut into wide strips. Rinse nettle leaves and chop coarsely. Heat butter and cook leeks for about 2 minutes. Add nettle and cook until tender about 5-6 minutes. Peel and press garlic along with parsley into the vegetables and season with salt.
Loosen quiche from the baking dish, cut into pieces and serve with vegetables.
