Pumpkin quiche

Ingredients for 4 servings:

• 200 g flour (type 1050)
• 100 g butter, soft
• Water
• Salt
• ½ pumpkin(s) (Hokkaido), grated with skin
• 1 onion(s), red, sliced ​​into rings
• 5 slices of Black Forest ham
• 75 g ham, diced
• 100 g cream cheese with green pepper
• 1 cup crème fraîche
• 3 eggs
• Salt
• 2 tsp pepper, green from the jar
• olive oil

Instructions

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

Make a shortcrust pastry from flour, butter, salt, and a little cold water and set aside. Let it rest for about 1/2 hour. While the dough rests, briefly sauté the grated pumpkin, onion rings, and bacon cubes in a little olive oil. Whisk the eggs with the cream cheese and crème fraîche and season with salt. Stir in the pumpkin, onion, and bacon mixture. Add green pepper, if desired. Roll out the pastry and place it in a springform pan, making sure the edges are about 3 cm high. Line the pastry with the ham slices. Pour the mixture into the springform pan. Smooth it out and bake at 200°C for about 40-50 minutes.