Summary

Ingredients

For the dough:

• 200 g flour
• 125 g butter, soft
• 1 egg (s)
• 1 pinch (s) salt
• Fat for the shape
• Legumes for blind baking

For the filling:

• 1 pumpkin (se) (Hokkaido, about 500 - 600 g pulp)
• 200 ml vegetable stock
• 5 tablespoon pumpkin seeds
• 1 tablespoon pumpkin seed oil
• 2 teaspoons curry powder, mild
• 3 tablespoon wild garlic, dried
• 100 ml cream
• 3 egg (s)
• salt and pepper
• nutmeg
• 200 g cheese (soft oat cheese)

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Instructions

1. Sieve the flour on the work surface and work the egg, salt and butter into a shortcrust pastry. Wrap it in cling film and chill in the refrigerator for an hour.
2. Core the pumpkin and peel the pulp. Cut into cubes and cook in the vegetable stock until soft. Simply puree what has not yet been cooked together if you do not want any pieces.
3. Let the pumpkin mixture cool a little and put in a bowl. Whisk the eggs and add the pumpkin seeds, curry, cream, oil and wild garlic to the mixture and mix well. Season to taste with salt, pepper and nutmeg. If you like it spicier, you can add a little more curry or chili powder.
4. Roll out the shortcrust pastry and use it to completely line a greased quiche dish. Bake the dough at about 180 ° C, weighted with legumes, for 15 minutes.
5. Let the dough cool down briefly, pour in the pumpkin mixture and sprinkle with the goat cheese. Put in the oven at 180 ° C for another 35 - 40 minutes (the baking times vary depending on the oven).
6. The quiche can be eaten warm or cold. If it is eaten cold, it is best to bake it the day before, as it will then be really hard to cut (does not necessarily have to be in the refrigerator, but can also be at room temperature).