Pumpkin quiche with feta cheese cream and minced meat

Ingredients for 4 servings:

• 125 g butter, cold
• 1 tbsp water
• 250 g flour
• 1 egg(s)
• ½ tsp salt
• 400 g pumpkin flesh
• 1 apple (Boskoop, approx. 170 g)
• some oil for frying
• 500 g minced meat, mixed
• 1 garlic clove(s)
• 200 g creamy sheep’s cheese
• 200 g crème fraîche
• 1 egg(s)
• 100 ml milk
• salt and pepper
• Cayenne pepper
• Thyme
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

For the dough, knead the first five ingredients together into a smooth dough and refrigerate for half an hour. Peel the pumpkin and cut into thin slices. Peel the apple and coarsely grate it. Heat oil in a pan and fry the pumpkin for 4-5 minutes. Add the apple and fry briefly. Season with salt, pepper, and cayenne pepper and remove from the pan. Now fry the minced meat, while adding the finely chopped garlic. Season generously with salt and pepper. Add to the pumpkin mixture and mix well. Add a little thyme. Dice the feta cheese and puree it together with the milk, egg, and crème fraîche. Season with salt and pepper to taste. Roll out the dough and place it in a greased and floured springform pan (26 cm diameter). Pour half of the minced meat and pumpkin mixture into the pan. Pour the feta cheese cream over it, then spread the rest of the minced meat and pumpkin mixture over it. Bake in a preheated oven at 190–200°C for 45–50 minutes. If it gets too dark, cover with foil.