Quiche with Winter Vegetables

A great zucchini recipe for every taste:

(*) large baking tray

Dough: chop pumpkin seeds into small pieces. Knead flour, chopped eggs, butter, pumpkin seeds, wine and salt at the beginning with the dough hook of the mixer, then with your hands into a dough, let rest for thirty min.

Cut the pumpkin flesh into pieces. Cook in boiling salted water for four minutes. Then pour into a sieve, rinse and drain well. Drain beet and cut into wedges. Peel and quarter shallots.

Cover a deep baking tray with the dough, prick the bottom a few times with a fork. Spread vegetables evenly on the bottom of the dough. Season with salt and pepper.

Stir eggs and sour cream and season with salt, pepper and nutmeg. Pour the glaze over the vegetables, place in the oven heated to 225 °C (lower rack) and bake for 30 minutes.

Serve with: Leaf salad.

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