Hokkaido Pumpkin & Sundried Tomato Quiche

Recipe and photo: Liz Sinner - vegelizous

1. For the short-crust pastry, put the BIOG organic wholemeal flour and organic salt into a food processor. Cut the cold BIOG organic butter into cubes and add it as well. Mix it all briefly until it resembles coarse meal. Add the BIOG organic egg. Mix again to form a soft dough. (You can also make the pastry with a dough card on your worktop). With your hands, form the pastry into a large disc. Wrap it in cling film and refrigerate for at least 30 minutes.
2. Preheat the oven to 180°C.
3. Roll out the short-crust pastry to a thickness of 3-5 mm on a floured worktop and line a 25 cm tart form with the pastry. Pierce the base all over with a fork and bake for 12 minutes.
4. Meanwhile, cut the Hokkaido pumpkin into small cubes and finely chop the leek. Heat the BIOG organic frying oil in a pan on medium heat and fry the Hokkaido pumpkin and leek for 5 minutes.
5. Beat the organic eggs with the BIOG organic “Stoffi”, the grated BIOG organic “Éisleker” cheese, the BIOG organic whole milk and all the spices.
6. Roughly chop the BIOG organic sundried tomatoes. Evenly distribute the chopped sundried tomatoes, leek, and Hokkaido pumpkin over the base of the short-crust pastry. Pour the egg-mixture over the vegetables and bake for 35 minutes at 180°C. Allow it to rest for 5-10 minutes before cutting the quiche.