Knead a shortcrust dough from flour, butter pieces, 1 egg, 1 pinch of salt and 1 tbsp.
water. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
Dice bacon, fry in 1 tablespoon oil. Peel onion, chop finely, add to bacon with pumpkin and sauté. Peel garlic, press to vegetables. Season with a little salt, pepper and thyme and add vegetable stock. Cover vegetables and cook for about 20 minutes, puree and set aside. Grease a 26 cm diameter springform pan, roll out the dough, line the bottom of the springform pan with it, forming a rim about 3 cm high.
Whisk remaining eggs with crème fraiche. Grate Gruyère cheese and stir in. Mix with pumpkin puree, add 1 tablespoon pumpkin seeds and season with salt and pepper. Spread the mixture on the dough base. Sprinkle the remaining pumpkin seeds on top. Bake the quiche in the oven at 200 degrees for about 45 minutes.
