Pumpkin Quiche with Sage—the Ingredients

Here’s an overview of the ingredients. As always, you’ll find the exact quantities at the very bottom of the recipe card:

• Flour: The classic version of the dough calls for wheat flour (Type 405). But you could also make it with spelt flour or whole-grain spelt flour.
• Parmesan: You can either grate the Parmesan yourself beforehand or buy pre-grated Parmesan from the supermarket.
• Eggs: We need a total of four eggs for this quiche. One egg is for the dough, and three eggs are for the filling.
• Sour cream: Adding a little sour cream to the crust makes it softer and gives it a savory flavor.
• Hokkaido squash: The advantage of a Hokkaido squash is that you can use the skin as well. I clean and wash the squash thoroughly beforehand and cut it into wide slices about 1 cm thick.
• Onions: I also cut the onions into long strips and arrange them in a rose-like pattern on top of my quiche along with the pumpkin slices.
• Sage: I chop half of the sage leaves and add them to the filling. I brush the remaining sage leaves with olive oil and place them on top of the quiche briefly toward the end.
• Cream: The cream ensures that the filling turns out nice and moist and flavorful, and perfectly rounds out the flavor of the other ingredients.
  
• Garlic: No garlic, no me 🙂
• Spices: Salt, pepper, nutmeg
• Serving suggestion: Crisp leaf lettuce or grilled meats