Quick macaroni quiche

Ingredients for 5 servings:

• 1 pack of puff pastry from the refrigerated section (275 g)
• 180 g peas, frozen
• 100 g cooked ham
• 200 g macaroni (mini macaroni)
• 200 g Gouda, grated
• 5 eggs
• 400 g sour cream
• 100 ml Cremefine or other reduced-fat cream
• 3 tsp parsley, frozen
• salt and pepper
• nutmeg
• 6 cherry tomatoes
• some fat for the mold
• some flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

with puff pastry from the refrigerated section

Cook the pasta in salted water according to the package instructions, drain well, and let it wilt. Preheat oven to 180°C fan/gas mark 3. Dice the ham. In a bowl, mix the macaroni with the ham, peas, and 100g of Gouda cheese. Sprinkle a little flour on the work surface, fold the puff pastry rectangle in half, and roll it out until the dough is about 35 x 35 cm. Grease a springform pan, place the puff pastry in it, and form a rim about 5 cm high. Prick holes in the bottom with a fork. Now add the macaroni, ham, peas, and cheese to the springform pan on top of the dough. Whisk the 5 eggs with sour cream, cream, pepper, a little salt, and a pinch of nutmeg, and pour this over the contents of the springform pan. Halve the cherry tomatoes and place them on the quiche. Sprinkle the remaining 100g of Gouda cheese over the dough and bake the quiche on the lowest rack for 45 minutes. After baking, sprinkle with parsley and let stand for about 10 minutes. A quick tomato sauce made from passata, pepper, vegetable broth, Italian herbs, and a pinch of sugar also tastes great.