Pumpkin quiche with cranberries

Ingredients for 4 servings:

• 220 g wholemeal spelt flour or wholemeal wheat flour
• 80 g butter, soft
• 70 ml water
• Salt
• 600 g Hokkaido pumpkin(s)
• 50 g cranberries, dried
• 1 garlic clove(s)
• 1 tsp spice mix (Pumpkin King)
• 3 eggs
• 150 g crème fraîche
• 80 g walnuts, chopped
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

wholesome

Make a dough from flour, butter, salt, and water. Chill for 30 minutes. Wash the pumpkin, quarter it, remove the seeds, and cut it into 1 cm pieces. Peel and finely chop the garlic. Mix the pumpkin cubes with the garlic and cranberries and season with the seasoning. Whisk together the eggs and crème fraîche. Preheat the oven to 200°C (top/bottom heat). Grease a springform pan and press the dough into it, forming a 2 cm edge. Prick the pastry base several times with a fork and pre-bake for 10 minutes. Then spread the pumpkin mixture on the base and pour the egg mixture over it. Bake at 175°C for 45 minutes. About 15 minutes before the end of the cooking time, scatter the walnuts over the top and bake with the rest of the dough. Serve with a fresh salad.