Pumpkin quiche

Ingredients for 4 servings:

• 150 g wholemeal spelt flour
• 100 g wheat flour
• 130 g quark, 20%
• 100 g butter
• 1 egg yolk
• 4 m.-sized eggs
• 300 g Hokkaido pumpkin(s)
• 100 ml milk
• 125 g cream (Cremefine is also possible)
• 1 onion(s)
• 1 garlic clove(s)
• 100 g bacon cubes
• 50 g Parmesan, grated
• some oregano
• salt and pepper
• chili powder
• Fat for the mold

Instructions

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

Hokkaido

For the dough, mix the flour, quark, butter, and egg yolk in a food processor until smooth. Cover the dough and refrigerate for about 60 minutes. For the filling, peel and deseed the pumpkin, and cut it into finger-thick wedges. Mix the milk, cream, and eggs in a tall bowl with a hand blender; season with salt, pepper, oregano, and chili to taste. Dice the onion, press or finely chop the garlic, and fry them in oil with the bacon. Preheat the oven to 180°C (fan). Grease a baking dish (approx. 30 x 20 cm) and spread the dough out into the dish, rolling it out first if necessary, and form a rim. Spread the pumpkin wedges tightly over the base. Spread the onion and bacon mixture and Parmesan cheese on top. Pour the egg and milk mixture evenly over the top. Bake for about 50 minutes.