Pumpkin Quiche with Pickled Pumpkin and Gongonzola

Mix flour with salt and pieces of butter, knead together with 6 tbsp ice cold water to make shortcrust pastry and refrigerate for 1 hour. Drain the pumpkin. Clean and rinse scallions and cut into fine rings. Leave some pumpkin seeds for decoration, coarsely chop the rest.

Preheat oven to 200 °C. Mix Gorgonzola and whipped cream, add eggs and season with salt, pepper and nutmeg.

Roll out shortcrust pastry on a lightly floured surface, line a quiche dish or possibly a 26 cm tart springform pan with it and raise a rim. Mix the pumpkin, spring onion rings, chopped chervil, diced ham and chopped pumpkin seeds and place on the shortcrust pastry form, pour the Gorgonzola-whipped cream-egg mixture and bake for about 45-50 min until golden brown, perhaps cover halfway through. Before serving, sprinkle with the remaining pumpkin seeds.

Preparation time: half an hour

Difficulty: normal

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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