For the quiche dough: mix the flour and salt. Knead with the butter pieces to form a flaky dough. Mix everything with a little water until the dough is smooth. Chill for 30 minutes, then roll out and line the greased quiche or casserole dish with it. Line everything with baking paper and fill with beans. The edge should be about 2-3 cm high. Preheat the oven to 190 °. Bake blind for about 10 minutes, remove the beans and baking paper and bake for another 5 minutes.
For the pumpkin filling:
Cut 1/2 a small pumpkin and bake the pieces in the oven, brushed with oil, for about 30-40 minutes, so that the meat is soft. Take out and let cool. It takes a while, you`d better do it beforehand.
Then mash the pumpkin flesh and mix with approx. 130 g creme fraiche. Spread the mixture on the dough base and cover with 175 g sliced Gorgonzola. Mix another 130 g creme fraiche with 2 eggs and 1 egg yolk and pour everything over the filling, the egg cream can also be refined with a little grated sage. Cover with sage leaves and bake everything in the oven for 30-35 minutes at approx. 190 °.
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