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Dough: in a food processor with a steel blade blend flour, butter and salt until crumbly mixture is formed.
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Add the egg and blend until large chunks of dough form.
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Transfer the dough onto a work surface, combine it with your hands and flatten to a disc shape. Cover with plastic wrap and refrigerate for about 30 minutes.
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Royal sauce: in a small bowl, mix cream, eggs, flour, salt, pepper, thyme and nutmeg into a uniform mixture. Place in the refrigerator until use.
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Meanwhile, cut the roasted peppers into quarters and slice the goat cheese into 2-3 cm thick slices.
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Assemble the quiche: on a floured work surface roll out the dough to a thickness of 3-4 mm and place it in the quiche pan, keeping the edges high and tightening the sides well. Pierce the bottom with a fork and cool for about 30 minutes in the freezer.
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Preheat the oven to 180c degrees.
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At the bottom of the crust, place the slices of goat cheese and add slices of roasted pepper. Top it with some thinly sliced onion.
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Gently pour the royal sauce over, filling the crust almost up the edges. Sprinkle some pumpkin seeds for decoration.
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Bake for 40-45 minutes or until the dough and the filling are golden and set.
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Cool a little at room temperature and serve.