Pumpkin and fig quiche

Ingredients for 3 servings:

• 300 g quiche and tart dough or tart dough, round, ready
• 1 m.-large Hokkaido pumpkin(s)
• 3 tomatoes
• 2 figs
• 50 g Parma ham
• 2 tbsp balsamic vinegar
• 30 ml water
• 3 m.-sized eggs
• 100 g sour cream
• 30 ml cream
• 20 g Parmesan
• n. B. herbs, e.g. herbs of Provence or spice flowers
• salt and pepper
• Cinnamon powder
• some butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Divide the pumpkin, remove the seeds, and cut into small pieces. Melt a little butter in a pan and lightly fry the pumpkin. After a short time, deglaze the pumpkin with the balsamic vinegar, season with salt, pepper, and a pinch of cinnamon. Then add the water and simmer the pumpkin over low heat until the pumpkin pieces are soft. At the same time, chop the tomatoes into small pieces, cut the figs into eighths, and also cut or tear the Parma ham into small pieces. Whisk the eggs and sour cream in a bowl and add the cream. Season the egg mixture with salt, pepper, and herbs, if desired. Grate the Parmesan cheese into the mixture. Line the quiche dish with the dough and pierce the base with a fork. Place the pumpkin, tomatoes, and Parma ham on the dough and spread evenly. Then pour the egg mixture over the top. Distribute the fig pieces over the quiche and lightly press them into the egg mixture. Preheat the oven to 180 degrees Celsius and bake the quiche at this temperature for about 25 minutes. Then let the quiche rest for a short while in the turned-off oven.