Pumpkin quiche

Ingredients for 1 servings:

• 190 g spelt flour
• 140 g butter or margarine
• 100 g hazelnuts, ground
• ½ tsp salt
• 8 tbsp water
• 1 pinch(s) nutmeg
• n. B. Curry plant
• n. B. Thyme
• Fat for the mold
• 2 eggs
• 200 g cream
• 200 g Emmental cheese, grated
• 1 small Hokkaido pumpkin(s)
• 1 bunch of spring onions
• 20 g hazelnuts, chopped or whole
• n. B. Curry plant
• n. B. Thyme
• salt and pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

vegetarian

Sift the spelt flour through a fine sieve. Knead it into a dough with the ground hazelnuts, butter, salt, water, and spices. Let the dough rest in the refrigerator for two hours. Grease a quiche or springform pan, roll out the dough, and pour it into the baking pan. Combine the eggs and cream and whisk until light and fluffy. Then finely slice the spring onions and add them to the egg and cream mixture along with the cheese, herbs, and spices. Halve the pumpkin and cut into thin wedges. Spread one-third of the egg and cream mixture on the dough. Then place half of the pumpkin wedges on top of the mixture, cover them again with the egg and cream mixture, and repeat. Finally, sprinkle the chopped hazelnuts on the quiche. Bake at 200 degrees Celsius for about 40 minutes.