Pumpkin Quiche with Feta and Onions

Ingredients

• 260 g spelt whole‑grain flour
• 5 eggs
• 140 g butter
• 1 Red Onion
• 150 g feta (45% fat in whey)
• 500 g pumpkin flesh (peeled and seeded, e.g. butternut squash)
• 3 basil stems
• 250 g sour cream (10% fat)
• 4 tbsp Milk (3.5% fat)
• Pepper
• Nutmeg (freshly grated)
• 2 tbsp olive oil

Instructions

1. 1.

   Mix 260 g flour with ½ tsp salt, sift onto a work surface, make a well in the center, crack one egg into it and scatter butter pieces around the well. With a knife chop all ingredients coarsely and then knead by hand until smooth. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Meanwhile peel, halve and slice the onion thinly. Dice the feta. Cube the pumpkin flesh. Wash basil, shake dry and pinch off leaves. Whisk sour cream with remaining eggs and milk, season with salt, pepper and nutmeg.

3. 3.

   Heat oil in a pan, sauté onions and pumpkin while occasionally stirring over medium heat for about 5 minutes. Remove from heat, season, cool slightly. Line a tart tin with parchment paper. Roll out dough on a lightly floured surface to a size slightly larger than the tin, line the tin and lift up a rim.

4. 4.

   Spread pumpkin cubes with onions and feta over the base. Pour the egg custard over it, smooth evenly and top with half of the basil leaves. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes until golden brown. Remove from oven and sprinkle with remaining basil before serving.