Pumpkin quiche with quark and oil batter

Cut the pumpkin into thin slices, cut the onion into eighths. Place both on a baking tray, spray with a little baking spray oil and season with salt. Pre-bake at 180 °C top/bottom heat for 10 minutes.

For the dough, whisk together the quark, baking oil, milk, egg and salt. Mix the flour and baking powder and stir into the quark mixture with a dough hook until a firm dough forms. Grease the quiche tin with classic baking oil. Roll out the dough with a little flour or press it evenly into the mold, top with baked pumpkin slices and onions.

Mix the crème fraîche, eggs and half of the thyme leaves, season with salt and pepper. Spread the egg mixture evenly over the quiche. Bake at 180 °C top/bottom heat for a total of 35 minutes. 15 minutes before the end of the baking time, roughly crumble the feta cheese and spread over the quiche.

Toast the pumpkin seeds in a non-stick pan. Remove the quiche from the oven and leave to cool briefly. Sprinkle with pumpkin seeds and the remaining thyme.