Pumpkin and Onion Quiche

Ingredients for 1 servings:

• 200 g flour
• 2 tsp, leveled baking powder
• 100 g quark
• 8 tbsp milk
• 4 tbsp rapeseed oil
• 1 tsp, leveled salt
• Fat for the mold
• 1 tbsp rapeseed oil
• 350 g Hokkaido pumpkin(s), pitted, with skin
• 1 large onion(s), red
• 1 bunch of spring onions
• 1 tsp curry powder
• 1 pinch of nutmeg
• 1 tbsp pumpkin seed oil
• salt and pepper
• 2 eggs
• 1 cup sour cream
• 5 tbsp milk or sweet cream
• 75 g grated cheese (e.g. Emmental)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Mix the flour with the baking powder and mix with the remaining dough ingredients to form a smooth dough. Grease a springform pan or line it with baking paper and spread the dough into it, pressing down to create a high edge. Finely dice or coarsely grate the pumpkin, dice the onion, and thinly slice the spring onions. Heat the oil in a pan and sauté the vegetables over medium heat for 5-8 minutes. Season with salt, pepper, curry powder, and nutmeg. Add the pumpkin seed oil, mix well, and let cool slightly. Whisk together the ingredients for the topping and mix with the vegetables. Spread the mixture over the dough. Bake in a preheated oven at 180°C (convection oven) for about 25 minutes. The quiche tastes just as delicious cold the next day.