Vegan Pumpkin Quiche

Ingredients

• 250 g flour
• 170 g vegan margarine
• 3 tbsp starch
• 3 tsp baking powder
• 1 tsp salt
• flour (for working)
• 400 g pumpkin flesh (e.g., muskmelon or Hokkaido)
• 2 chili peppers
• 1 Garlic clove
• 2 tbsp olive oil
• 150 ml dry white wine (vegan)
• Salt
• pepper (ground)
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   For the dough, mix flour, starch, baking powder and salt; knead on a work surface and press a well in the center. Add 1 tbsp water to the well. Spread cold margarine pieces around the edge of the flour. Roughly chop everything with a large knife, then quickly knead by hand into a smooth dough. Shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Grease and flour a quiche pan if needed. Roll out the dough on a floured surface slightly larger than the pan, place it inside and form a rim. Prick the bottom, cover with parchment paper and beans to weigh down. Blind bake at 200 °C (180 °C fan; gas: level 2–3) for 15 minutes, then remove paper and beans.

3. 3.

   Wash the pumpkin, dry, halve and core. Slice the flesh into thin strips. Wash, dry and slice chilies into rings. Peel garlic.

4. 4.

   Heat olive oil in a pan and press the garlic into it. Add chili rings and pumpkin strips; sauté briefly over medium heat and deglaze with white wine. Season with salt and let simmer gently for about 5 minutes. Spread onto the quiche base, sprinkle coarse pepper and bake in the preheated oven for 30 minutes.

5. 5.

   Wash parsley, dry and roughly chop. Remove the vegan pumpkin quiche from the oven and cool on a wire rack. Sprinkle with fresh parsley, cut into pieces and serve.