Quiche provencal with Pumpkin

Welcome on my blog everyone! 

I am really glad you came by and hope you enjoy the content I'm putting up. I am sorry about my language and mistakes I make, but English isn't my first language. I still hope that you are able to understand my little rambling :-D I already had this blog post written out and posted, but somehow my blogging skills are not quite as good as I want yet, so I sadly delated everything. Hahaha, bad luck! So second try? 

My first post ever will be about a really yummy recipe that I found in "Wunderbare Kürbisküche" (an older edition of the cookbook found here). I adjusted the recipe a tiny bit, but all credit goes to the author of the cookbook Karin Messerli.

When my best friend and I met yesterday, she just came from donating half a litre of her blood (for the first time), so we decided she definitively needed something delicious and filling. This recipe is not what I would call healthy, but it still has all the nice litte benefits of a pumpkin (if you want futher nutritional information click here). So and because of the fact that we are always in for a little fall celebration, we immediatley thought of Pumpkin. Yum! We already made some Pumpkin recipes this fall, but this one was definitively one of our favorites and its fairly easy to make, too. I hope you enjoy! We sure did. 

Without further ado lets jump right into it. 

Quiche Provencal with Pumpkin (for a Ø28cm quiche pan, about 12 pieces, each piece has about 220kcal/925kJ)  

For the Dough
200g whole-wheat flour
2 tbs granted Parmesan 
100g cold butter 
5 tbs cold water

For the Filling
1kg Pumpkin (we used Hokkaido)
1 white, big onion
2 cloves of garlic
1 tbs of Extra Virgin Olive Oil
2 tbs cornmeal/ corn flour
125g whip cream (if you want your quiche provencal slightly healthier try it with milk, or half butter/half milk etc)
2 egg yolks
Fresh Pepper
3 tomatoes

1. Preheat your oven to 220°C/430° Fahrenheit. It still will take about 1.15 hour until you start baking, so just turn on your oven whenever you need it. 

2. Let's start with the dough. Cube your cold butter into small slices. Mix the flour, cheese, salt, and butter on your cooking space and knead it until its a smooth dough. Cover it with cloth and place it in your fridge for about 1 hour.

3. For the filling we first have to peel the pumpkin, then core and cut it into smaller pieces. Boil it in a little water until the pumpkin gets soft. Drain your pumpkin pieces and then smash them with a fork to a mush. 
While the pumpkin cools off, finely chop your onion and crush your garlic. Preheat the Olive oil in a skillet over medium heat and then add your onion and garlic. Saute until glazed.  After that add cornmeal and stir it for a short time, before you add you whip cream. Stir it, bring it to a boil and than remove from oven. Let it cool down a little. 
Mix the cream sauce with the egg yolks and pumpkin-mush until you get a smooth texture. Season with salt and pepper (we added some chilli).

4. Slice your tomatoes and place them on paper towel, to drain some of their moist. Season the tomatoes. 

5. Roll out the dough and place it in the quiche pan. Prick the dough with a fork a few times and then fill in the pumpkin-mixture. Place the tomatoes on top. 

6. Bake the quiche for 25 minutes. If you want garnish with a few basil leaves. Enjoy!! 

I hope you like it as much as we do. It tastes good with sparkling water or wine. Let me know what you think in the comments below. Thank you very much.