Pumpkin, Mushroom and Bacon Quiche

Ingredients for 1 servings:

• 240 g spelt flour type 630
• 100 ml mineral water
• 100 g butter
• 1 tsp sea salt
• 900 g pumpkin flesh from the Hokkaido pumpkin
• 2 tsp sea salt
• 1 tsp pepper (spiced pepper)
• 50 ml white wine
• 1 tbsp ginger, pickled
• n. B. Clarified butter for frying
• 8 m.-large shallot(s)
• 1 tsp sea salt
• 50 ml white wine
• 2 shots of Worcestershire sauce
• 1 tsp spice mix (paprika-chili spice mix)
• 400 g mushrooms, brown
• 12 slice(s) Bacon (Black Forest bacon)
• 200 g sour cream
• 100 ml cream
• 200 g Emmental cheese
• 50 g Parmesan
• 2 tsp sea salt
• 2 tsp pepper (spiced pepper)
• 2 eggs
• 1 tsp nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

Without wheat flour

For the dough, put the water, salt, flour, and cubed butter in a food processor and knead into a dough for three minutes. Remove the dough, shape it into a ball, and wrap it in cling film. Then refrigerate it for about an hour. To pre-bake, roll out the dough on a floured surface and cut out the bottom using the rim of a springform pan. Place the dough base in the greased baking pan. Form the remaining dough into two logs, roll them out, and press them into the baking pan to form the edges. Flatten the transition between the bottom and the edge with your hand or a small rolling pin. Prick the dough with a fork and pre-bake for about ten minutes at 180°C. Then let it cool. Fry the bacon in an iron skillet over medium heat and, once browned to your liking, drain it on a paper towel. Sauté the lengthwise sliced ​​shallots in this fat, gradually deglazeing the pan with wine to deglaze the pan. Reduce the heat, add salt, and finish cooking with Worcestershire sauce and paprika and chili. The sautéed shallots go first on the pre-baked crust. Thinly slice the mushrooms and fry them in a single layer in clarified butter until crispy. Place the already fried mushroom slices on top of the shallots. Cut the pumpkin flesh into cubes with sides approximately 1 cm long and fry vigorously in clarified butter. Deglaze with white wine, reduce the heat, and season with salt and pepper. Finely chop the pickled ginger with a knife and add shortly before the end of cooking. The pumpkin flesh should still have some bite. Then place the pumpkin cubes on top of the mushrooms and spread the bacon evenly over the surface. Mix the topping ingredients together and pour over the filling. Bake at 180°C for 35 minutes. Adjust the baking time to the desired degree of browning if necessary. Serving suggestion: Homemade herb quark yogurt