Pumpkin Quiche with Scamorza

Ingredients

• 250 g flour
• 125 g butter
• 1 tsp salt
• 600 g pumpkin flesh
• 1 onion
• 1 Garlic clove
• 200 g smoked mozzarella
• 4 eggs
• 400 ml heavy cream (at least 30% fat)
• Salt
• black pepper (freshly ground)
• nutmeg
• butter (for the pan)
• flour (for dusting)

Instructions

1. 1.

   For the dough, knead flour with butter, salt and 4-5 tbsp water into a smooth dough. Wrap in cling film and chill for about 30 minutes. Grate the pumpkin coarsely. Peel and finely chop the onion and garlic, then mix with the pumpkin.

2. 2.

   Whisk the eggs with cream and grated cheese; season with salt, pepper and nutmeg. Preheat the oven to 180°C (356°F) fan‑forced. Butter a quiche tin.

3. 3.

   Roll out the dough on a floured surface to fit the tin, line the tin, trim excess edges. Spread pumpkin over the dough, pour the egg‑cream mixture on top. Arrange mozzarella slices and bake for about 45 minutes until golden brown.