Pumpkin Quiche

Knead the butter with the flour, 1 good pinch of salt and about 3 tbsp. cold water until smooth. Line a 28 cm dia. dish with the dough, leaving a border of about 1 cm. Leave the dough to cool for about 1 hour.

Clean the leeks, rinse thoroughly and cut them with the tender green into fine rings. Remove the skin from the garlic and chop finely. Cut the peppers in half lengthwise and remove the stalks, seeds and partitions. Rinse the halves thoroughly when cooled and cut into tender strips.

Remove the seeds from the pumpkin, peel and roughly grate or finely dice. Mix with the peppers, garlic, leek and the juice of one lemon and season with salt.

Preheat the oven to 200 °C. Mix the eggs with the whipped cream and cheese and season with a little salt. Spread the pumpkin mixture evenly on the dough. Pour the egg yolks over it. Bake the quiche in a hot oven (center, gas mark 3) for about 45 minutes until nicely browned.

For about 4 to 6 people

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