Hokkaido and rosemary quiche

Ingredients
Dough:

250g plain flour
120ml water
60ml olive oil
1/2 tsp salt

Filling:
500g hokkaido pumpkin (peeled and seeded)
100g seitan
1 courgette
1 carrot
1 shallot
2 tbsp olive oil
salt (just taste the filling to see how much you need)
a few splashes of soya sauce
a bit of water
rosemary
marjoram
a few pinches of powdered veg bouillon

Directions
1. start by preparing the dough, sift your flour and salt in a large bowl
2. add the oil, water and mix with a fork to get rid of lumps
3. then work it with your hands for a bit and shape it into a ball
4. on a floured surface stretch the dough with a rolling pin and then lay it in a cake tin of about 28cm
5. for the filling, peel and seed the pumpkin, cut it into small chunks and do the same with the other veggies (apart from the courgette that i don’t peel)
6. heat up a frying pan, add the olive oil, carrot and shallot
7. let them sweat a bit and then add the rest of the cut up vegs, the seitan, a few splashes of soya sauce, the veg bouillon, the rosemary and marjoram
8. add some water once you see they start getting a bit dry, this will help them stay soft and prevent them from sticking to the bottom of the pan
9. blend everything and add more salt if needed as the pumpkin will make the filling very sweet
10. smooth the filling on the dough, then bake for about 40 mins in a preheated oven at 200C

*i must admit the filling of my quiche was rather soft even after setting for a few hours, you may want to add a couple of tbsps of cornflour to the filling to make it firmer once it bakes*

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