Summary

Ingredients

For the dough:

• 190 g flour
• 140 g butter
• 0.5 teaspoon ½ salt
• 5 tablespoon water
• 1 pinch (s) nutmeg
• 2 teaspoons dill
• Fat, for the shape
• Breadcrumbs, for the mold

For covering:

• 2 egg (s)
• 200 g cream
• 200 g cheese (Gouda), rated
• 1 small pumpkin (se), approx. 900 g
• 1 small onion (s)
• 0.5 ½ bunch spring onion (s)
• 100 g hazelnuts, chopped
• 1 teaspoon dill
• 1 teaspoon salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg

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Instructions

1. Mix the ingredients for the dough and quickly process into a shortcrust pastry. Put in the fridge for 2 hours.
2. Meanwhile, roast the nuts (can also be replaced by a seed mixture or something similar) and let them cool. Set aside a handful for the topping.
3. Clean the pumpkin, first cut into wedges and then into approx. ½ cm thick slices.
4. Clean the spring onions and the onion and cut into thin rings. Then mix both in a bowl with the beaten eggs, the cream, the cheese, the remaining nuts and the spices.
5. Preheat the oven to 200 ° C. Grease a 28 mm springform pan or quiche form and sprinkle with breadcrumbs.
6. Roll out the dough, pour it into the mold, pulling up one edge.
7. Spread some of the filling on the bottom and then cover with pumpkin slices. Repeat the process until the pumpkin is used up. Pour the rest of the icing into the mold and sprinkle everything with the nuts that were set aside. Press the protruding edge of the dough down to the filling.
8. Bake the quiche for about 40-50 minutes on the lowest rack.