Pumpkin Vegetable Quiche

Ingredients

• 400 g pumpkin flesh (e.g., Hokkaido)
• 2 carrots
• 1 stalk leeks
• 2 cloves garlic
• Sea salt
• 2 tbsp olive oil
• olive oil (for the pan)
• 350 g puff pastry
• 100 g cream cheese
• 200 ml whipping cream
• 2 Eggs
• 2 tbsp freshly grated goat cheese
• 100 g Mozzarella
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Preheat oven to 200°C with fan and top heat.

2. 2.

   Cut the pumpkin into cubes. Peel and cube the carrots. Wash, trim and slice the leeks into rings; set aside some green for garnish. Peel and finely chop the garlic. Scatter the pumpkin and carrots on a baking sheet, season with salt and drizzle with oil. Bake in the oven for about 10 minutes until lightly golden, then add the leeks, stir, and cook together for another ~5 minutes until not fully cooked. Remove from the oven and let cool slightly.

3. 3.

   Brush the quiche pan with oil. Roll out the pastry to fit the pan and line the edges. Arrange the vegetables on the base. Whisk the cream cheese with the whipping cream, garlic, eggs, and goat cheese until smooth; season with salt, pepper and nutmeg. Pour over the vegetables and top with sliced mozzarella. Bake in the oven for about 35 minutes until golden brown. Serve garnished with leeks green.

4. 4.