Hearty Pumpkin Quiche with Parsley Salad and Roasted Seeds

Preheat the oven to 210 °C. Halve the butternut squash, peel it, and remove the seeds (save the seeds for later). Cut the squash into cubes of approx. 1 cm. Spread them on a baking sheet lined with parchment paper, spray with a little olive oil, salt, and roast for approx. 25 minutes.

Thoroughly wash the pumpkin seeds, remove any pulp residue, and let them dry on kitchen paper. Later, roast them crisply with a little oil, salt, and pepper on a baking sheet for approx. 15-20 minutes in the oven.

Quickly knead all ingredients for the dough (flour, cold butter cubes, 100 g sour cream, 1 egg, a pinch of salt) into a smooth dough (preferably in a food processor). Wrap in cling film and let rest in the refrigerator for at least 30 minutes.