Pumpkin quiche with nuts

Ingredients for 4 servings:

• 190 g flour
• 140 g butter
• ½ tsp salt
• 5 tbsp water
• 1 pinch of nutmeg
• 2 tsp dill
• Fat, for the shape
• Breadcrumbs , for the form
• 2 eggs
• 200 g cream
• 200 g cheese (Gouda), grated
• 1 small pumpkin(s), approx. 900 g
• 1 small onion(s)
• ½ bunch of spring onions
• 100 g hazelnuts, chopped
• 1 tsp dill
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

vegetarian autumn recipe

Mix the ingredients for the dough and quickly knead into a shortcrust pastry. Refrigerate for 2 hours. Meanwhile, roast the nuts (can also be replaced with a seed mix or similar) and let cool. Set aside a handful for the topping. Clean the pumpkin, first cut into wedges and then into slices about ½ cm thick. Clean the spring onions and onion and slice them thinly. Mix both in a bowl with the beaten eggs, cream, cheese, remaining nuts, and spices. Preheat the oven to 200°C. Grease a 28 cm springform or quiche dish and dust with breadcrumbs. Roll out the dough and place it in the dish, pulling up the edges. Spread some of the filling over the base and then top with pumpkin slices. Repeat this process until all the pumpkin is used up. Pour the remaining filling into the dish and sprinkle everything with the reserved nuts. Press the overhanging edge of the dough down to the filling. Bake the quiche on the lowest rack for about 40-50 minutes.