Pumpkin and kale quiche with Mediterranean Kimchi

Ingredients for the quiche dough
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300 g spelt flour
100 g cold butter
125 ml water
1 tsp salt
oil for the backing tin or baking paper

Ingredients for the filling
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300 g hokkaido pumpkin
70 g kale
1 onion
1 clove of garlic
200 g silken tofu
1 tsp psyllium husks
150 g crème fraîche
2 tbsp yeast flakes
1 tsp rosmary
1 tsp thyme
1 tsp salt
1 tsp pepper
mediterranes Kimchi 

This is how we proceed
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1. Knead all the ingredients for the quiche dough into a smooth dough and line a greased or baking paper-lined quiche tin with it. Prick the base several times with a fork and chill.
2. Wash the pumpkin, cut it in half, remove the seeds and cut it into small cubes.
3. Wash the kale, remove the leaves from the stems and chop coarsely.
4. Peel and finely chop the onion and garlic.
5. Mix the silken tofu with psyllium husks, yeast flakes, crème fraîche, rosemary, thyme, salt, pepper and 3 tablespoons of Mediterranean kimchi.
6. Place the vegetables in the quiche base and pour the tofu mixture over them.
7. Bake the quiche in a preheated oven at 180°C for approx. 30-40 minutes.
8. Top with Mediterranean kKimchi and, if desired, a little kale.