As it is nearly October and autumn takes its hold on us, I will share this recipe with you. I’m still livid, if you want to know why check this out. However, here is what you need:
For the dough:
- 500 g flour
- 2 eggs
- 250 g butter
- a bit salt
For the inlet:
- a half kokkaido pumpkin (about 700 g)
- 1 onion
- carrots (depending on the size 1 or 2)
- more vegetables, like a zucchini or broccoli
- spices
Have enough vegetables? Sure? Grap some more. For the nicy eggy stuff that makes a quiche a quiche you’ll need:
- 6-8 eggs depending on the size
- 400 g creme fraiche or wipping cream
- black pepper
- grated cheese
Knead the dough. Let it rest a bit. Meanwhile cut all the vegetables and pumpkin into pieces. Be careful with the hokkaido, this fruit is a hell of a rock, watch out for your fingers. Put the hokkaido, onion and carrot onto a baking tray or in some other form. This would be the time to add some spices you prefer. Put it into the oven at round about 200 °C for 10 minutes.
N.B.: The pumpkin, as well as the carrots are usually hard, so they will not get completely soft while the quiche is baking. If you want to put in other rock-hard vegetable like beetroot, I suggest putting them onto the tray, too.
Meanwhile, blend the eggs and creme fraiche toghether. Add some pepper. Take the dough an press it into a BIG baking form. Make sure to raise some of it at the sides. Take the vegetables out of the oven, mix them with the other vegetables and put them into the baking form onto the dough. Pour the egg mix on top. Add some grated cheese. Bake at 200 °C up to 50 minutes.
Caution! Quite hot inside.
This recipe will be enough for 4 people at least. If you’re less people, take half of all ingredients, for dough, inlet and egg mix.
For everyone who’s still around: Don’t use a baking form of clay, like I did (as you can see in the picture). As I used it while being at my parent’s, water from the vegetables did not boil away as it usually did when I made it at my place in a form made of metal. So next time I’ll probably use a deep metal baking tray, so the surface for the water to evaporate is even bigger.
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