In a bowl, mix the flour, baking powder, salt and 100g of sugar.
Stir. Add egg, sliced butter.
Quickly knead the dough. Wrap it in cling film and leave in the fridge for 30 minutes.
Peel the pumpkin and cut into pieces.
Fill with water and cook until tender.
The water from the pumpkin to drain. Transfer the pumpkin to a separate bowl and puree.
Leave to cool.
In a separate bowl, mix the milk, 150g of sugar, 2 yolks, cinnamon, ginger and nutmeg. Beat lightly with a whisk.
In a separate bowl, beat the whites into a strong foam.
Add the cooled pumpkin puree to the milk mixture.
Lightly sprinkle flour on a cutting Board.
Roll out the chilled dough to a size slightly larger than your mold. I have a split form 26cm.
Distribute the dough over the entire surface of the mold, forming bumpers. With a fork to make the punctures on the whole surface of the dough.
Cover the dough with baking paper. Pour the beans.
Bake the basis for the quiche in a preheated oven at 200g. 20 minutes.
Then the paper with the beans to remove and to pester the basis for another 5 minutes.
Add the whipped whites to the pumpkin filling.
Pour the pumpkin filling on the hot base of the Kish.
I used a ladle.
Bake quiche in preheated oven at 175 gr 40 minutes.
The finished quiche cool completely.
Before serving, it is desirable to cool the intestines 30-40 minutes in the refrigerator.
From above quiche sprinkle nuts and grated chocolate.