Pumpkin Quiche with Leek and Nettle

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Pumpkin Quiche with Leek and Nettle
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
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
How healthy are the main ingredients?
LeekPumpkinWhipped creamPumpkin seedparsleyegg

Preparation steps

1.

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.

2.

Grease a round, flat baking dish with 26 cm (approximately 10 inch) diameter with butter.

3.

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.

4.

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.

5.

Loosen quiche from the baking dish, cut into pieces and serve with vegetables.