Pumpkin quiche

Ingredients for 4 servings:

• 200 g flour
• 125 g butter
• 4 eggs
• 425 g pumpkin(s) (Hokkaido)
• 175 g spring onions
• ¼ bunch thyme
• 2 tbsp oil
• 100 g ham (Katenschinken), finely diced
• 2 pears, ripe
• 125 g cream
• salt and pepper
• Nutmeg, freshly grated
• Fat for the mold
• 2 tbsp breadcrumbs

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the shortcrust pastry, mix flour, butter, 1 egg, and a pinch of salt into a dough. Chill for about 30 minutes. Meanwhile, deseed and dice the pumpkin. Clean, wash, and slice the spring onions. Wash the thyme, shake dry, set aside 2-3 stalks, and pluck the remaining leaves from the stalks. Heat oil in a pan and fry the pumpkin cubes, turning occasionally. Add the spring onions, ham, and thyme, fry briefly, and season with salt and pepper. Meanwhile, wash the pears, quarter them, remove the cores, and cut the pears into wedges. For the egg and cream mixture, beat 3 eggs with the cream. Season generously with salt, pepper, and nutmeg. Grease a 26 cm tart pan. Roll out the dough on a floured surface. Carefully place it in the greased pan and press it down. Prick the base several times with a fork and sprinkle with breadcrumbs. Distribute the pear slices evenly over the quiche, then arrange the pumpkin mixture on top. Pour the egg white cream over the quiche and garnish with the thyme sprigs. Bake in a preheated oven (200°C, fan oven 175°C, gas mark 3) for 50 to 60 minutes. Cover the quiche with aluminum foil halfway through baking.