Spaghetti quiche

Ingredients for 4 servings:

• 600 g puff pastry, frozen
• 500g spaghetti
• 24 cherry tomatoes
• 200 g raw ham
• 4 garlic cloves
• 2 cups sour cream
• 400 g processed cheese
• 6 eggs
• 6 tbsp basil, chopped
• 2 tsp sambal oelek
• some flour for the work surface
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for 2 baking trays (30 x 40 cm each)

Thaw the puff pastry. Stack 300g pieces on top of each other and roll out to the size of the baking trays. Line the trays with baking paper and place the puff pastry on top. You can also use two quiche dishes. Prick the pastry several times with a fork. Cook the spaghetti according to the package instructions, rinse well, and drain well. Wash the tomatoes and score them crosswise. Cut the ham into small pieces. Spread the ham, pasta, and tomatoes evenly on the puff pastry. Peel and crush the garlic, and mix with the sour cream, cream cheese, eggs, basil, and sambal oelek. Season generously with salt and pepper. Spread the topping evenly on both trays. Bake in a preheated oven at 200°C (top/bottom heat, gas mark 4, fan oven; 180°C) for approximately 40-45 minutes.