Summary

Ingredients

• 150 grams flour
• 1 egg (s)
• 75 g butter, cold

For covering:

• 400 g pumpkin meat (Hokkaido or similarly aromatic)
• 150 g oat cream cheese
• 3 egg (s)
• 2 onion (s) (spring onion)
• 150 g cheese (oat roll)
• 1 teaspoon honey
• 2 sprigs thyme
• possibly wine, white
• nutmeg
• Freshly ground salt and pepper
• Butter and flour for the mold

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Instructions

1. Work the flour, the cold butter and 1 egg with a pinch of salt into a shortcrust pastry. Leave to rest in cling film in the refrigerator for 2 hours.
2. Then roll out (2-3 mm thick) and place in a buttered, floured quiche dish. Press firmly, cut off the excess dough with the rolling pin. Prick the base a few times with a fork, then fill with legumes and bake blind for about 15 minutes (gas mark 4). Let cool and remove the legumes.
3. In the meantime, peel the pumpkin (if necessary), cut into approx. 1 cm cubes and roast in oil with the cut white of the spring onions (cut the green into rings and keep it), then cook on a low flame. If you want, you can deglaze it with a little white wine.
4. Season the goat cream cheese with salt, pepper from the mill and nutmeg and stir. Add 3 egg yolks, 1 teaspoon honey and the thyme leaves. Beat the 3 egg whites into snow and fold into the goat cheese mixture.
5. Spread the pumpkin on the quiche, pour the spring onion rings over them and cover with the icing. Crumble the goat roll over the topping. Bake in the oven at level 5-6 for about 25 minutes.
6. I usually add a sip of walnut oil to the pumpkin pieces in the pan, it underlines the pumpkin aroma.
7. A residual sweet Riesling, for example, goes well with it. With or before a green salad.