Pumpkin-Carrot Quiche with Pine Nuts

Ingredients

• 200 g Flour
• 1 pinch salt
• 80 g softened butter
• 75 g low-fat yogurt
• fat (for the pan)
• 1 kg Hokkaido pumpkin
• 400 g Carrots
• 40 g margarine (or butter)
• Salt
• pepper from the mill
• 2 sprigs fresh mint (or 1 tsp dried mint)
• 200 g Sour Cream
• 2 tbsp milk
• 2 egg yolks
• 40 g pine nuts

Instructions

1. 1.

   Mix flour with salt. Add butter in pieces and yogurt, knead into a smooth dough. Wrap in foil and refrigerate for 30 minutes.

2. 2.

   Peel the pumpkin, remove the fibrous interior and seeds, grate the flesh coarsely. Peel and grate carrots similarly. Heat butter or margarine in a pan. Sauté vegetables for 5-7 minutes; add 3–4 tablespoons water if needed. Transfer to a bowl, season with salt and pepper, let cool.

3. 3.

   Rinse mint and roughly chop leaves. Mix with sour cream, milk, and egg yolks. Preheat oven to 200 °C (gas 5, fan 180 °C). Roll dough on lightly floured surface slightly larger than a 26 cm springform. Butter the pan, lay dough, forming a ~2 cm rim. Prick base with fork, blind bake 15–20 minutes.

4. 4.

   Spread vegetables over crust, pour cream mixture atop, sprinkle pine nuts. Bake for about 25–35 minutes; cover with parchment or foil if too dark.