Summary

Ingredients

• 50 g pumpkin seeds
• 5 egg (s)
• 70 g butter, soft
• 200 g flour
• 600 g pumpkin (se) (Hokkaido or butternut, uncleaned approx. 800 )
• 2 onions)
• 1 small fennel
• 50 g bacon
• 2 tablespoons oil
• 200 g rapes, seedless, liht-colored
• 100 g cream
• 100 g cheese (Gruyere or Edam), rated
• salt and pepper
• Fat for the shape

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Instructions

1. For the dough, finely grind 20 g of pumpkin seeds in a mixer. Separate 1 egg. Knead the egg yolks with the butter and pumpkin seeds, 170 g flour, a little salt and 5 tablespoon water to form a smooth dough. Wrap in cling film and chill for approx. 30 minutes.
2. Clean and dice the pumpkin. Steam 200 g pumpkin pulp over boiling water for approx. 8-10 minutes until soft. Puree with the hand blender.
3. Peel the onions, wash and clean the fennel. Finely dice both. Put the oil in a hot pan and stir-fry the remaining pumpkin cubes, fennel and onions for 5 minutes. Add the ham cubes, remove the pan from the stove, season everything with salt and pepper.
4. Wash the grapes and add them dry. Whisk the remaining eggs and egg whites with the cream and cheese. Mix with the vegetables and pumpkin puree.
5. Grease a 28 cm springform pan or quiche pan. Cover with the dough and form an approx. 5 cm high edge of the dough. Pour the egg and vegetable mixture onto the batter and distribute it. Bake in the preheated oven at 160 ° C for approx. 50 minutes. Roast the remaining pumpkin seeds in a dry pan and pour over the finished quiche.
6. Federweißer is a delicious companion.