Pumpkin and Goat Cheese Quiche

Ingredients for 3 servings:

• 150 g flour
• 1 egg(s)
• 75 g butter, cold
• 400 g pumpkin flesh (Hokkaido or similarly aromatic)
• 150 g goat’s cheese
• 3 eggs
• 2 onions (spring onions)
• 150 g cheese (goat roll)
• 1 tsp honey
• 2 sprigs of thyme
• possibly wine, white
• nutmeg
• Salt and pepper freshly ground
• Butter and flour for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Combine the flour, cold butter, and 1 egg with a pinch of salt to form a shortcrust pastry. Wrap in cling film and let rest in the refrigerator for 2 hours. Then roll out to a thickness of 2-3 mm and place in a buttered, floured quiche dish. Press firmly and trim off any excess dough with a rolling pin. Prick the base a few times with a fork, then fill with pulses and bake blind for about 15 minutes (gas mark 4). Allow to cool, then remove the pulses. Meanwhile, peel the pumpkin (if necessary), cut into 1 cm cubes, and fry in oil with the sliced ​​white parts of the spring onions (cut the green parts into rings and reserve), then sauté over low heat until golden brown. If desired, deglaze with a little white wine. Season the goat’s cheese with salt, freshly ground pepper, and nutmeg and mix. Add 3 egg yolks, 1 teaspoon of honey, and the thyme leaves. Beat the three egg whites until stiff and fold into the goat cheese mixture. Spread the pumpkin on the quiche, sprinkle with spring onion rings, and cover with the topping. Crumble the goat’s cheese roll over the topping. Bake in the oven at 5-6 for about 25 minutes. I usually add a splash of walnut oil to the pumpkin pieces in the pan to enhance the pumpkin flavor. A good wine to pair with this would be a sweet Riesling. Serve with or before a green salad.