Pumpkin Quiche

Ingredients

• 300 g pumpkin flesh
• 200 ml milk
• 50 g butter
• 1 tbsp honey
• 2 eggs (separated)
• 80 g crystallized sugar (coarsely ground)
• 80 g Amarettini (crumbled)
• brown sugar
• 200 g Flour
• 100 g butter
• 50 g sugar
• a pinch salt
• 1 egg

Instructions

1. 1.

   Sift flour and sugar onto a work surface, mix with salt, and press a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg to the center, pour about 2–3 tbsp lukewarm water, and cut everything together with a knife until small crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Dice pumpkin flesh and simmer with milk for about 20 minutes until tender. Let cool slightly and lightly mash with a fork. Then mix with butter, yolks, crystallized sugar, and two‑thirds of the Amaretti into a dough; fold in beaten egg whites.

3. 3.

   Roll shortcrust pastry to fit the pan size and line a springform pan, shaping a rim. Sprinkle remaining Amaretti on the base and pour in the pumpkin–Amaretti mixture.

4. 4.

   Bake in a preheated oven at 180 °C fan for about 40 minutes until golden brown.