As there is still not a lot of cold and dizzy weather outside, I decided to get some autumnal feeling to my place by cooking a lot of traditional autumn recipes with seasonal vegetables. Last week I tried a pumpkin-lentils-curry (which had a rather brownish color, so no good for pics, but still very tasty :-)) and this week I made a butternut-dried tomatoe-quiche whis is a winner, especially the dough was great.
Here´s the recipe
for the dough: 200g flour, 7 spoons of olive oil, one egg, 1/2 cup of warm water, 2 teaspoons of baking powder, salt
for the topping: 350 g butternut pumpkin, 30 g dried tomatoes, half an onion, 2 eggs, 3 spoons of crème fraiche, 50 g black or read olives, 1 spoon of mixed herbes, garlic and pepper
Mix all the ingredients for the dough in a bowl and stir. Form a homogenous dough and put in the freezer for approximately 10 min. Roll out.
For the topping, peel the butternut pumpkin, take the seeds out and cut into pieces. Stew in a pan with the chopped onion and garlic and the dried tomatoes and olives for a few minutes. In a separate bowl mix the eggs with crème fraiche, herbes and pepper.
Put the pumpkin and tomatoes etc on the quiche and pour the egg-crème fraiche-mix over it.
In the oven for 30 min at 180°C.
Enjoy with a glass of red wine and maybe a good book....
Here´s the recipe
for the dough: 200g flour, 7 spoons of olive oil, one egg, 1/2 cup of warm water, 2 teaspoons of baking powder, salt
for the topping: 350 g butternut pumpkin, 30 g dried tomatoes, half an onion, 2 eggs, 3 spoons of crème fraiche, 50 g black or read olives, 1 spoon of mixed herbes, garlic and pepper
Mix all the ingredients for the dough in a bowl and stir. Form a homogenous dough and put in the freezer for approximately 10 min. Roll out.
For the topping, peel the butternut pumpkin, take the seeds out and cut into pieces. Stew in a pan with the chopped onion and garlic and the dried tomatoes and olives for a few minutes. In a separate bowl mix the eggs with crème fraiche, herbes and pepper.
Put the pumpkin and tomatoes etc on the quiche and pour the egg-crème fraiche-mix over it.
In the oven for 30 min at 180°C.
Enjoy with a glass of red wine and maybe a good book....
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