Quiche with Winter Vegetables

Chop pumpkin seeds in a blitz chopper. Flour, geh.Fett, pumpkin seeds, eggs, wine and salt at the beginning with the dough hook of the mixer, then knead with your hands to a dough. Press the dough onto the greased tray of the oven and form a rim. Prick the bottom a few times with a fork

For the vegetables: cut the pumpkin flesh into pieces (remove the seeds), boil in bubbling salted water for four minutes. Then pour into a sieve, rinse and drain well.

Drain beet and cut into wedges. Peel and quarter shallots. Spread vegetables evenly on the dough base. Season with salt and pepper.

For the glaze: stir eggs and sour cream and season with salt, pepper and nutmeg. Egg glaze on top of vegetables mold.

Put the pan on the bottom shelf of the oven heated to 225 degrees, gas mark 4 and bake for about half an hour. The glaze must be set.

Serve with: salad and spicy curd cheese

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