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Peel the pumpkin and remove the seeds. Cut the pumpkin into pieces, neither too small nor too big.
Peel and finely chop the red onion and garlic cloves. Heat a dash of olive oil in a large skillet and sauté the onion and garlic for a few minutes.
Add the pieces of pumpkin and fry for a few more minutes. Then place the lid on the skillet and cook the pumpkin for about 10 minutes.
The exact time depends on the size of the pumpkin pieces, they don't have to be completely soft yet. Season the pumpkin with salt and pepper.
Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Coat the pie dish with butter and place the dough in the mould. Fold the edges inward if necessary. Poke holes in the bottom of the dough and divide the pumpkin pieces over the bottom.
Mix the eggs with heavy cream and grana padano. Season with salt and pepper and divide the mixture over the pumpkin.
Crumble the feta over the top and bake the quiche until firm and golden brown in about 40 minutes. The exact baking time depends on the oven and the size of the pumpkin pieces.
Meanwhile, coarsely chop the hazelnuts. Serve the quiche with the chopped hazelnuts and garnish with chives or parsley if you like, enjoy!