Pumpkin quiche with salmon

Ingredients for 4 servings:

• 250 g flour
• 125 g margarine, 60% fat
• 1 tsp salt
• tbsp water, cold
• Thyme
• rosemary
• curry powder
• pepper
• 1 small pumpkin(s) (Hokkaido or Butternut), approx. 800 g
• 200 ml apple juice, or cider, or fruity white wine
• 250 g salmon fillet(s) or smoked salmon
• 150 g sour cream
• 2 eggs
• lemon juice
• ½ tsp cayenne pepper
• some nutmeg
• 1 tsp curry powder
• ½ tsp paprika powder
• some salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

also very good with chicken breast fillet

Knead the dough ingredients into a shortcrust pastry, wrap it in cling film, and chill in the refrigerator for about 30 minutes. Meanwhile, slice and deseed the pumpkin, dice the flesh, and simmer in the apple juice for about 10 minutes until soft. During this time, cut the salmon into bite-sized pieces, season with salt and pepper, and drizzle with lemon juice. The pumpkin should now be soft; drain and cool briefly. Season it with nutmeg and then mash it. Beat the eggs, mix well with the lemon juice, the remaining spices, and the sour cream, and add to the pumpkin. Mix everything together and season to taste. If it’s too sour: Don’t worry, some of it will disappear during baking. Roll out 2/3 of the dough in a springform pan (I always line it with baking paper and only lightly grease the edges). The remaining third is rolled into a long snake and pressed firmly against the inside edge of the springform pan. If you like, you can briefly blind bake the dough. I haven’t needed to, as it’s quite firm. Now spread the salmon on the base and pour the pumpkin-egg-cream mixture over it, smooth it out, and bake in the oven at 180°C for about 40 minutes (though it can be a bit longer). Serve with lamb’s lettuce drizzled with balsamic vinegar.