Directions

1. Prepare the pumpkin:
2. Dice pumpkin into small cubes (about 1 cm).
3. Finely chop onion and garlic.
4. Sauté everything in olive oil for 5–7 minutes, until slightly soft.
5. Season with salt, pepper and thyme. Let cool slightly.

6. Prebake the crust: Preheat oven to 180 °C / 350 °F.

7. Roll out the dough and press into a greased quiche pan. Prick the base with a fork.
8. Cover with baking paper and baking weights (or dried beans) and blind bake for 10 minutes.
9. Remove weights and paper, bake another 5 minutes uncovered.

10. Mix the filling: Whisk together eggs, cream, honey, salt, pepper and nutmeg.

11. Stir in the cooked pumpkin mixture. Pour into the prebaked crust.
12. Crumble feta or lay thin slices evenly on top.

13. Bake for 35–40 minutes until the filling is set and golden on top.
    Let rest a few minutes before serving.