Summary

Ingredients

For the dough:

• 200 g spelled flour
• 50 ml olive oil
• 75 ml water, lukewarm
• 1 teaspoon Baking powder

For the filling:

• 1 tablespoon butter
• 2 medium onion (s), finely diced
• 1 clove garlic
• 500 g pumpkin (se) e.., Hokkaido pumpkin
• 300 g crème fraîche
• 3 egg (s)
• 200 g mountain cheese, spicy, rated, possibly. also parmesan
• 50 g bacon cubes
• 2 tablespoon chives, finely chopped
• 2 tablespoon parsley, finely chopped
• salt and pepper

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Instructions

1. Knead the spelled flour, olive oil, water and baking powder to form an elastic dough. Wrap the dough in cling film, place in the refrigerator and let rest for at least 30 minutes.
2. Peel the pumpkin (this is not necessary with Hokkaido pumpkin), cut in half and core with a spoon. Roughly grate the pulp (I use a lightning chopper for this, it`s faster).
3. Fry the onions and the clove of garlic in the butter, add the grated (or chopped) pumpkin and sauté with it. Then put everything in a bowl and let cool down a little. Add the crème fraîche, eggs, cheese and diced bacon and season well with salt and pepper. Finally stir in the parsley and chives.
4. Preheat the oven to 200 ° C (convection 180 ° C).
5. Grease a springform pan and dust it with flour (alternatively, the pan can be lined with baking paper). Roll out the dough on a floured work surface and pour it into the mold. Press the edge up approx. 3 - 4 cm. Spread the filling evenly on the dough.
6. Bake the quiche in the middle rack for approx. 35 - 40 minutes until it is golden brown.
7. This recipe leaves a lot of scope for your own ideas, e.g., As a vegetarian you can omit the bacon. I`ve also added chopped pumpkin seeds or walnuts. And it also tastes delicious with goat cheese.