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🍽️ Vegan Pumpkin Quiche

674 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 170 g vegan margarine
• 3 tbsp cornstarch
• 3 tsp baking powder
• 1 tsp salt
• flour (for working)
• 400 g pumpkin flesh (e.g. Muscat or Hokkaido)
• 2 chili peppers
• 1 clove garlic
• 2 tbsp olive oil
• 150 ml dry white wine (vegan)
• salt
• pepper (from the mill)
• 0.5 bunch parsley (10 g each)

Instructions

1. 1. Mix flour, cornstarch, baking powder, and salt in a bowl.
2. 2. Shape the flour mixture into a mound on your work surface.
3. 3. Make a well in the center of the flour mound.
4. 4. Pour one tablespoon of water into the well.
5. 5. Distribute cold margarine in small pieces around the edge of the flour mixture.
6. 6. Chop the ingredients roughly with a large knife until crumbly.
7. 7. Quickly knead the mixture with your hands into a smooth dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in plastic wrap.
10. 10. Refrigerate the dough for 30 minutes.
11. 11. Grease the quiche pan if necessary and dust it with flour.
12. 12. Roll out the dough on a floured surface slightly larger than the pan.
13. 13. Place the dough in the pan and form a crust edge.
14. 14. Prick the bottom of the dough with a fork.
15. 15. Cover the bottom with baking paper and legumes (blind baking weights).
16. 16. Bake the crust at 200 °C (convection 180 °C, gas mark 2–3) for 15 minutes.
17. 17. Remove the baking paper and legumes.
18. 18. Wash the pumpkin and dry it.
19. 19. Halve the pumpkin and remove the seeds and pulp.
20. 20. Slice the pumpkin flesh into thin slices.
21. 21. Wash the chili peppers and dry them.
22. 22. Slice the chili peppers into thin rings.
23. 23. Peel the garlic.
24. 24. Heat olive oil in a pan.
25. 25. Press the garlic into the hot pan.
26. 26. Add the chili rings and pumpkin slices.
27. 27. Sauté the ingredients briefly over medium heat.
28. 28. Deglaze the pan with white wine.
29. 29. Season the mixture with salt.
30. 30. Let the mixture simmer quietly for about 5 minutes.
31. 31. Spread the pumpkin mixture over the quiche crust.
32. 32. Sprinkle the quiche roughly with pepper.
33. 33. Bake the quiche in the preheated oven for 30 minutes.
34. 34. Wash the parsley and pat it dry.
35. 35. Chop the parsley roughly.
36. 36. Remove the quiche from the oven.
37. 37. Place the quiche on a wire rack to cool.
38. 38. Sprinkle the quiche with the fresh parsley.
39. 39. Cut the quiche into pieces.
40. 40. Serve the quiche.

Nutrition per serving

• kcal: 674
• Protein: 17 g · Fett/Fat: 37 g · Carbs: 78 g