Mix flour, butter, egg (1 pc), water (2 tbsp) and a pinch of salt into a dough, transfer to the refrigerator for at least an hour (it can be prepared a day in advance). Then roll it out to the dimensions of the baking mold (28 cm), align the edges with a knife and decoratively press with a fork towards the edges of the mold. Regularly pierce the lower part. Place baking paper on top of the dough, load it with beans, baking balls or stainless steel cutlery and put it in an oven heated to 180 °C for 20 minutes. Then we remove the paper with a paperweight and bake for another 5 minutes. Let it cool down.
Peel the butternut squash and coarsely grate it. In a frying pan, fry the chopped onion in heated olive oil (4 tablespoons) for 5 minutes. Add the chopped garlic, stir on a low flame for another minute. Add crushed black pepper (1 teaspoon) and turmeric (1 tablespoon) to the base, stir away from the heat source so that the spices and garlic do not burn, and finally add the grated pumpkin to the pan. Lightly salt and roast for approximately 20 minutes, until the pumpkin is partially softened. Let it cool down.
Add grated cheese, roughly chopped spring onion, chopped and pitted olives, remaining eggs (2 pcs) and coconut milk (200 ml) to the pumpkin filling. Fill the cooled body with the mixture, align and bake for 45 minutes at a temperature of 190 °C.
Let the quiche stand for at least half an hour after baking, but it tastes great a day later cold. Individual portions can be supplemented with pumpkin seeds.

all purpose flour 250 g
butter 125 g
eggs 3 pcs
(butter) pumpkin 1 pc
onion 1 pc
garlic 2 pcs. (cloves)
olive oil 4 tbsp
Cheddar cheese 200 g
spring onion 4 pcs
black olives 20 pcs
coconut milk 200 ml
black pepper 1 tsp
turmeric 1 tbsp
water 2 tbsp
pumpkin seeds 2 tbsp

portions: 8-12 pcs
preparation time: 2 h