Gorgonzola Squash Quiche

First the dough is prepared. To do this, mix both types of flour in a bowl and make a well in the middle. Dissolve half of the yeast cube and sugar in half of the water while stirring and pour into the flour trough. Dust with the flour and cover and let rise for about 10 minutes until small bubbles form on the surface.

Add the remaining water, salt and butter and knead the dough vigorously with the dough hook. Cover and let rise in a warm place for about 45 minutes.

In the meantime, mix the milk / cream and egg together and season with salt and pepper. If you use almonds, roughly chop them. When the dough has doubled in volume, knead again with your hands and then line a quiche tin (greased) with it.

Distribute the pumpkin slices in a circle on top like a roof tile. Spread the pouring over it. Season again. Let rise for about 10 minutes. In the meantime, preheat the oven to 180 degrees top / bottom heat or 170 degrees circulating air. Bake on the middle rack for about 35 minutes.

After 25 minutes have passed, take out the quiche briefly and sprinkle with the crumbled Gorgonzola, pine nuts (or chopped nuts), finely chopped raddicchio (or Swiss chard) leaves and parsley. Finish baking in the oven.

Remove, let cool slightly and drizzle with the balsamic vinegar. I've also used some fennel and leek and used less pumpkin instead. Here you can vary and see what you currently have at home.