Pumpkin quiche

Ingredients for 1 servings:

• 600 g pumpkin flesh
• 2 onions
• 1 garlic clove(s)
• 2 tbsp oil
• 50 ml vegetable stock
• 200 g cheese, grated
• 3 eggs
• 200 g ham (Katenschinken), diced
• 2 bell peppers (pointed peppers), red
• herbal salt
• 200 g flour
• 15 g yeast
• ½ tsp herbal salt
• 1 tbsp oil
• 150 ml water
• Pumpkin seed oil
• pumpkin seeds
• e.g. fresh ginger
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly dice the pumpkin flesh and dice the onions. Dice the garlic and ginger. Finely slice the bell peppers. Fry the ham over medium heat. Remove from the pan and add the oil to the pan. Add the onions and pumpkin flesh and sauté briefly. Add the ginger and garlic and fry for about 3 minutes. Pour in the broth and simmer for about 20 minutes, until the pumpkin is soft. Puree everything, add the ham and bell pepper strips, and let the mixture cool slightly. Beat the eggs, mix them with the grated cheese into the pumpkin puree, and season with salt and pepper. Prepare the pizza dough, let it rise, roll it out, and place it in a quiche dish (30 cm diameter). Pour in the pumpkin puree. Bake in a preheated oven at 200°C (fan oven: 175°C) for about 45 minutes. After baking, drizzle with pumpkin seed oil and sprinkle with pumpkin seeds.