Summary

Ingredients

For the dough:

• 200 g flour
• 2 teaspoons, leveled baking powder
• 100 g quark
• 8 tablespoon milk
• 4 tablespoon oil, rapeseed
• 1 teaspoon, leveled salt

For covering:

• 1 tablespoon oil, rapeseed
• 350 g pumpkin (se), pitted, with skin (Hokkaido)
• 1 large onion (s), red
• 1 bunch spring onion (s)
• 1 teaspoon curry powder
• 1 pinch nutmeg
• 1 tablespoon pumpkin seed oil
• salt and pepper

For the cast:

• 2 egg (s)
• 1 cup sour cream
• 5 tablespoon milk or sweet cream
• 75 g cheese, rated (e.. emmental)
• salt and pepper

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Instructions

1. Mix the flour with baking powder and mix together with the other dough ingredients to form a smooth dough. Grease a springform pan or line it with parchment paper and distribute the dough in it, pressing down on a high edge.
2. Finely dice the pumpkin or coarsely grate it, dice the onion and cut the spring onions into thin rings.
3. Heat the oil in a pan and simmer the vegetables in it over medium heat for 5-8 minutes. Season to taste with salt, pepper, curry and nutmeg. Add pumpkin seed oil, mix well and let cool a little.
4. Whisk the ingredients for the glaze together well and mix with the vegetables. Then spread the mixture on the dough.
5. Bake in a preheated oven at 180 ° C (convection) for about 25 minutes.
6. The quiche tastes delicious the next day even when cold.