Provençal pumpkin quiche

Ingredients for 1 servings:

• 200 g flour
• 2 tbsp Parmesan, grated
• 1 pinch of salt
• 100 g butter, cold
• 4 tbsp water, cold
• 1 kg pumpkin(s), unpeeled
• 1 large white onion, chopped
• 2 cloves garlic
• 1 tbsp olive oil
• 2 tbsp corn flour
• 125 g sweet cream
• 2 egg yolks
• 2 tomatoes, firm, halved
• 10 olives, black
• some pepper
• Flour for the work surface

Instructions

Working time approx. 1 hour 40 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 40 minutes

creamy, spicy pumpkin pie

For the dough, mix the flour, Parmesan cheese, a pinch of salt, and the finely diced butter with the water and quickly knead into a dough with your hands. Cover and chill for 1 hour. For the topping, peel and deseed the pumpkin and cut into pieces. Cook in a sieve with steam or in a little water, covered, until soft. Then mash the pumpkin with a fork. Drain the pumpkin puree well. Sauté the finely chopped onion and crushed garlic in the oil until translucent, stir in the cornflour and sauté briefly, add the cream, bring to a boil, and then let cool. Mix the egg yolk and pumpkin puree into the cream sauce, season with salt and pepper. Roll out the dough on a lightly floured surface and line a round baking pan (28 cm diameter) or a pie dish with it. Prick the base several times with a fork and chill for another 10 minutes. Spread the pumpkin mixture on top and top with the tomato halves and olives. Bake the quiche in a preheated oven at 220°C for 20 to 30 minutes. Let it cool slightly, then set the table and invite the hungry mouths to come.