Summary

Ingredients

• 200 g flour
• 2 tablespoon parmesan, grated
• 1 pinch (s) salt
• 100 g butter, cold
• 4 tablespoon water, cold
• 1 kg pumpkin (s), uncleaned
• 1 large onion (s), white, chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoon corn flour
• 125 g sweet cream
• 2 egg yolks
• 2 tomato (s), firm, halved
• 10 olives, black
• some pepper
• Flour for the work surface

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Instructions

1. For the dough, mix the flour, Parmesan, a pinch of salt and the finely diced butter with the water and knead quickly with your hands to form a dough. Cover and chill for 1 hour.
2. For the topping, peel and core the pumpkin and cut into pieces. Cover and cook softly on the sieve insert in the steam or a little water. Then mash the pumpkin with a fork. Then drain the pumpkin well.
3. Sweat the finely chopped onion and the squeezed garlic in the oil until translucent, stir in the cornmeal briefly, add the cream, then bring to the boil once and then let it cool down. Mix the egg yolk and pumpkin pulp into the cream sauce, season with salt and pepper.
4. Roll out the dough on a lightly floured surface, line a round baking pan (28 cm diameter) or a pie tin with it. Prick the base several times with a fork, chill for another 10 minutes. Spread the pumpkin mixture on top, cover with the tomato halves and the olives.
5. Bake the quiche in a preheated oven at 220 ° C for 20 to 30 minutes. Let cool a little while setting the table and summoning the hungry mouths.