Quiche with pumpkin spaghetti

To prepare the quiche dough, put the flour, chopped butter and salt in a blender jug. Blend until the flour has absorbed the butter. Add the egg and 20 g of water and whisk until a homogeneous mass is formed. Cover with film and let it rest in the fridge for at least an hour.

In the meantime, mix the eggs with the cream, salt and pepper. Roll out the dough with a rolling pin and line a 20 cm diameter tart mould. Distribute the raw pumpkin spaghetti evenly and pour in the egg and cream mixture. Sprinkle with the pumpkin seeds and bake in the oven at 200 degrees for 40/45 minutes.