Pumpkin Quiche Fall Recipe

To be honest, I’m not a big fan of Fall but what I do like is the Fall Food and the coziness that comes with it. ‘Feel Good Food’ is really what makes the colder seasons so special. It also means gaining a few extra pounds but that’s something I can live with, it’s all about the balance. This recipe is one of my favorite fall dishes! Not too heavy and easy to make  – the perfect lunch snack, especially when you’re having friends and family over. Enough talking, let’s do this!

Pumpkin Quiche Recipe


  1. Mix up the flour with 1 egg, butter, salt, nutmeg and paprika powder to a dough, don’t forget to knead the dough. Put the dough into a foil and leave it in the fridge for 1 hour.
  2. Cut the Hokkaido and leek into pieces/rings and black them shortly in salt water. Remove the water.
  3. Mix the cream with the remaining 4 eggs, add the sugar beet syrup and spice it up with some salt, pepper, curry and the chopped parsley.
  4. Roll out the pastry (from the fridge) into a quiche springform pan, place the vegetables on top of the pastry and add the egg/cream mixture on top of it. Sprinkle the mixture with cheese and bake in the oven for about 35-45 minutes at 180 degrees Celsius.

Enjoy! … and let me know in the comments what your favorite Fall Dish is.

Lost and Layers,