Pumpkin quiche with CAMBOZOLA, sage, and hazelnuts | CAMBOZOLA

Ingredients

• 1 2/3 cups flour
• 3 ½ oz cream cheese
• 3 ½ oz cold butter in pieces
• ¼ tsp fine sea salt
• 5 ¼ oz CAMBOZOLA, in small pieces
• 1 small Hokkaido pumpkin (approx. 24.5 oz)
• 3 ½ oz crème fraîche
• 3 shallots
• 3 eggs
• A bit of soft butter for frying and for the pan
• Sea salt and freshly ground black pepper
• 1 ¾ oz hazelnuts
• 1 tbsp butter
• 1 small handful of sage leaves