Pumpkin Quiche with Leek and Nettle
Ingredients
- 150 grams Cornmeal
- 150 grams Pumpkin pulp (peeled and seeded)
- 550 milliliters Vegetable broth
- 2 Eggs
- 3 tablespoons Creme fraiche cheese
- 2 tablespoons chopped Peanuts
- 3 tablespoons Pumpkin seeds
- Butter (for the baking dish)
- 1 stalk Leek
- 300 grams young Nettle tip
- 75 milliliters Whipping cream
- 1 Garlic clove
- 2 tablespoons chopped Parsley
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