Chicken Pumpkin Quiche

Ingredients

• 250 g flour
• 100 ml olive oil
• 1 egg
• Salt
• flour (for working)
• butter (for the pan)
• 250 g pumpkin flesh
• 250 g Chicken breast fillet
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 100 g frozen peas
• Salt
• 0.5 tsp Curry Powder
• chili powder
• 100 ml milk
• 100 ml whipping cream
• 3 eggs
• 150 g crème fraîche
• 1 tbsp dried herbs de Provence

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat. Grease the pan.

2. 2.

   Using a mixer with dough hooks, knead flour, oil, egg and a pinch of salt into a smooth dough. Shape into a ball, wrap in cling film and chill for about 30 minutes.

3. 3.

   For the filling, dice the pumpkin into bite-sized pieces. Wash, dry and cube the chicken breast fillet. Peel and halve the onion, slice into strips. Peel the garlic and finely dice it. Heat oil in a pan and sauté onion and garlic. Add pumpkin and chicken cubes and cook for about 5 minutes. Stir in peas and season with salt, curry and a pinch of chili. Remove from heat and let cool slightly. Add milk and cream to the pan and reduce the cooking liquid. Whisk eggs with crème fraîche and herbs until smooth. Pour the mixture over the reduced sauce and season with salt. Spread the dough in the greased pan, lifting a rim. Distribute the chicken‑pumpkin mixture on top and pour the custard over it. Bake in the preheated oven for about 40 minutes. Slice and serve with a fresh salad.