Knead the ingredients for the dough into a shortcrust pastry. Refrigerate. Now roll out and place in a greased quiche dish.
Cut the pumpkin into medium-sized cubes and sauté in oil. Add the herbs de Provence. Season with salt and pepper. Spread evenly on the pastry base.
Mix milk, eggs, whipped cream and Parmesan cheese. Add the grated cheese to the egg glaze form. Season with salt and pepper. Spread the glaze evenly over the pumpkin.
Bake at 180 degrees for about 30 minutes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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