Argentinian pumpkin and spinach quiche

Ingredients for 4 servings:

• 1 pack of tarte flambée dough
• 750 g pumpkin flesh
• 1 cup(s) cheese, grated, approx. 150 g
• 4 eggs
• 1 tsp sugar
• 400 g spinach, cooked
• 1 m.-sized onion(s)
• ½ tsp nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

For the pumpkin filling, dice the pumpkin flesh. Cook in the oven at 180°C (top/bottom heat) for about 20 minutes until soft. Then mash the pumpkin flesh with a fork until puree and season with salt and pepper. Once the puree has cooled slightly, add half of the eggs and half of the grated cheese and mix well. For the spinach filling, first squeeze the spinach well, e.g., in a sieve, so that it loses some of the moisture. Finely dice the onion and fry in a pan until translucent. Then add the onions to the spinach, season with salt, pepper, and nutmeg, and add the other half of the eggs and the remaining cheese. Mix everything well. Line the bottom of a lightly oiled baking dish with the tarte flambée batter, with a rim at least 4 cm high. Then spread the spinach filling on the bottom. Then spread the pumpkin filling on top. Bake the quiche in a preheated oven at 190°C top/bottom heat for about 40 minutes, until the pastry is golden brown and the filling is firm.