Pumpkin and tomato quiche

Ingredients for 4 servings:

• 250 g flour
• 120 g butter, cold
• 1 egg(s)
• 1 pinch of salt
• 400 g pumpkin flesh from the Hokkaido pumpkin
• 200 g cherry tomatoes
• 2 onions
• 2 small chili peppers, dried
• 3 tbsp sesame oil
• 1 tsp garam masala
• 1 pinch(s) of sugar
• 1 ½ tbsp chives, dried
• 1 tbsp sesame, black
• 150 g Emmental cheese, grated
• 150 ml milk
• 3 eggs
• Salt and pepper, black
• nutmeg

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

For the dough, knead the flour, cold butter, egg, and salt together well, then spread thinly in a large tart dish, pulling up the edges. Leave the tart dish with the dough in the refrigerator for about 30 minutes. In the meantime, wash the pumpkin, remove the seeds, and finely grate the measured flesh. Wash and halve the tomatoes. Peel, wash, and finely chop the onions. Chop the chilies as well. Heat the sesame oil in a pan over medium heat and sauté the onion pieces with the chopped chilies until translucent. Towards the end of the cooking time, add the garam masala, sugar, chives, and black sesame seeds. Allow the mixture to cool slightly, then combine with the grated pumpkin, grated cheese, and tomatoes. Remove the tart dish from the refrigerator and spread the mixture over the dough base. For the topping, whisk together the milk, eggs, salt, pepper, and nutmeg and spread over the pumpkin mixture. Bake the quiche in the center of the oven at 180°C (top/bottom heat) for 1 hour. Then remove it from the oven, let it rest briefly, and serve. The quiche contains approximately 850 kcal per serving.