Pumpkin Quiche with Leek Nettle Vegetable

Ingredients

• 150 g corn grits
• 150 g pumpkin flesh (peeled and seeded)
• 550 ml vegetable broth
• 2 Eggs
• 3 tbsp crème fraîche
• 2 tbsp chopped peanuts
• 3 tbsp pumpkin seeds
• butter (for the pan)
• 1 stalk leek
• 300 g young nettle tips
• 75 ml whipping cream
• 1 Garlic clove
• 2 tbsp chopped parsley

Instructions

1. 1.

   Chop the pumpkin flesh finely and combine with corn grits and broth in a pot; bring to a boil, then simmer while stirring until thickened. Remove from heat and let stand for about 20 minutes.

2. 2.

   Grease a round shallow baking dish (about 26 cm diameter).

3. 3.

   Whisk the eggs with 2 tbsp crème fraîche until smooth, then fold into the corn mixture. Pour the batter into the dish and spread evenly. Bake in a preheated oven at 200°C fan-forced for about 20 minutes. Brush with remaining crème fraîche, sprinkle the edge with peanuts and the center with pumpkin seeds, then bake another 10 minutes.

4. 4.

   For the vegetable: wash the leek, trim ends, slice into wide strips. Wash nettle leaves and roughly chop. Heat butter in a pan, sauté the leek for about 2 minutes, add nettles and cream, and cook gently for 5–6 minutes. Add crushed garlic and parsley at the end, season with salt.

5. 5.

   Remove the quiche from the dish, cut into pieces, and serve with the vegetable.