Pumpkin quiche from the tray

Ingredients for 12 servings:

• 500 g pumpkin flesh without peel and seeds
• 450 g flour
• 225 g butter
• 1 bunch of spring onions
• 1 bunch of parsley
• 350 g Gorgonzola, 100 g smoked ham
• 250 g cream
• 3 eggs
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the dough, mix the flour with the butter in small pieces. Add 2 teaspoons of salt and about 100 ml of cold water and knead everything into a smooth dough. There should be no butter pieces left. Roll the dough into a ball, wrap it in cling film, and refrigerate for about 1 hour. For the topping, grate the peeled and trimmed pumpkin medium-finely. Clean and wash the spring onions and slice them into thin rings, including the green parts (removing only the wilted parts). Wash and finely chop the parsley. If desired, trim the fat from the ham and cut it into small cubes. Finely mash the Gorgonzola with a fork. Mix with the cream and eggs and season with pepper. Mix the pumpkin, spring onions, parsley, and ham into the creamed cheese. Season with salt, but be careful, as the cheese is also salty. Preheat the oven to 200°C. Knead the dough again and roll it out onto a baking sheet. Create a small rim all around the edges. Spread the pumpkin mixture on top. Bake the quiche in a hot oven (center, fan oven 180°C) for about 40 minutes, until nicely browned. Cool and cut into small pieces.