Spelt pumpkin quiche

Ingredients for 1 servings:

• 200 g spelt flour
• 50 ml olive oil
• 75 ml water, lukewarm
• 1 tsp baking powder
• 1 tbsp butter
• 2 medium-sized onions, finely diced
• 1 garlic clove(s)
• 500 g pumpkin(s) e.g. B. Hokkaido pumpkin
• 300 g crème fraîche
• 3 m.-sized eggs
• 200 g mountain cheese, spicy, grated, possibly also Parmesan
• 50 g bacon cubes
• 2 tbsp chives, finely chopped
• 2 tbsp parsley, finely chopped
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

from a springform pan, for approx. 4 servings

Knead the spelt flour, olive oil, water, and baking powder into an elastic dough. Wrap the dough in cling film, place it in the refrigerator, and let it rest for at least 30 minutes. Peel the pumpkin (this isn’t necessary for Hokkaido pumpkin), halve it, and remove the seeds with a spoon. Coarsely grate the flesh (I use a food processor; it’s faster). Sauté the onions and garlic clove in the butter, add the grated (or chopped) pumpkin, and sauté. Then transfer everything to a bowl and let it cool slightly. Add the crème fraîche, eggs, cheese, and bacon bits, and season generously with salt and pepper. Finally, stir in the parsley and chives. Preheat the oven to 200°C (180°C fan-assisted oven). Grease and flour a springform pan (alternatively, line the pan with baking paper). Roll out the dough on a floured surface and place it in the tin. Press the edges up about 3-4 cm. Spread the filling evenly over the dough. Bake the quiche on the middle rack of the oven for about 35-40 minutes, until golden brown. This recipe leaves plenty of room for your own creativity; for example, vegetarians can omit the bacon. I’ve also added chopped pumpkin seeds or walnuts. It’s also delicious with goat cheese.