Pumpkin quiche with Schabziger

Ingredients for 4 people

• 1 round puff pastry
• 1 handful of pumpkin seeds, chopped and roasted

Covering

• 2 tablespoons olive oil
• 1 shallot, finely diced
• 1 large clove of garlic, finely diced
• 600 g peeled, seeded pumpkin flesh, floury variety
• 2 tablespoons parsley, chopped
• Herbal salt
• Pepper from the mill

Casting

• 3 eggs
• 1 dl / 100 ml cream / cream
• 1 cup (180 g) crème fraîche
• 100-120 g Schabziger, grated
• Herbal salt
• freshly ground pepper
• Pumpkin seed oil, to taste

Here’s how

1. Place the puff pastry in the pie tray, prick a few times with a fork.
2. Sprinkle pumpkin seeds on the bottom of the dough.
3. Grate the pumpkin flesh on the rösti grater.
4. Sauté shallots, garlic and pumpkin in olive oil for a few minutes, stir in herbs, season. Allow to cool.
5. Preheat oven to 220 °C.
6. Mix the pumpkin mixture with the icing, pour into the mold.
7. Place the pumpkin quiche on the second lowest rack in the oven preheated to 220 °C and bake for 25 to 30 minutes.

Tip
The quiche can also be served lukewarm or cold.
At the table, drizzle with pumpkin seed oil to taste.