Pumpkin – fennel – quiche with grapes

Ingredients for 4 servings:

• 50 g pumpkin seeds
• 5 eggs
• 70 g butter, soft
• 200 g flour
• 600 g pumpkin(s) (Hokkaido or butternut, approx. 800 g unpeeled)
• 2 onions
• 1 small fennel
• 50 g bacon
• 2 tbsp oil
• 200 g grapes, seedless, light
• 100 g cream
• 100 g cheese (Gruyere or Edam), grated
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, finely grind 20g pumpkin seeds in a blender. Separate 1 egg. Knead the egg yolk with the butter and pumpkin seeds, 170g flour, a little salt, and 5 tbsp water to form a smooth dough. Wrap in cling film and chill for about 30 minutes. Clean and dice the pumpkin. Steam 200g pumpkin flesh over boiling water for about 8-10 minutes until soft. Puree with a hand blender. Peel the onions, wash and trim the fennel. Finely dice both. Add the oil to a hot pan and fry the remaining pumpkin cubes, fennel, and onions for 5 minutes, stirring continuously. Add the ham cubes, remove the pan from the heat, and season with salt and pepper. Wash and dry the grapes and add them. Whisk the remaining eggs and egg whites with the cream and cheese. Mix with the vegetables and pumpkin puree. Grease a 28cm springform pan or quiche dish. Line the quiche with the dough and form a rim about 5 cm high. Pour the egg and vegetable mixture over the dough and spread it evenly. Bake in a preheated oven at 160°C for about 50 minutes. Toast the remaining pumpkin seeds in a dry pan and sprinkle over the finished quiche. Federweißer is a delicious accompaniment.