Butternut squash quiche with goat's cheese and thyme

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section
• 250 g butternut squash
• 1 onion(s), red
• 1 bunch of thyme
• 200 g sour cream
• 150 g goat’s cheese
• 20 g pumpkin seeds
• 2 tbsp olive oil
• salt and pepper
• Sugar
• 100 g Serrano ham, optional

Instructions

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

vegetarian or with Serrano ham

Preheat the oven to 180 degrees fan-assisted oven or 200 degrees top/bottom heat. Clean and peel the pumpkin, and cut the flesh into approximately 3 mm thin slices. Pluck the thyme leaves from the stems. Mix the goat’s cheese and sour cream in a bowl until smooth and season with 1 teaspoon of salt and pepper to taste. Roll out the puff pastry, along with the baking paper, on a baking tray. Fold a small edge all around and press down lightly. Spread the pastry evenly with the goat’s cheese cream. Arrange the pumpkin slices on top. For the non-vegetarian version, cut 100 g of Serrano ham into small pieces and arrange on the quiche. Bake the quiche on the middle rack for approximately 30 minutes until golden brown. Meanwhile, toast the pumpkin seeds in a pan without oil for approximately 2 minutes until lightly brown. Then remove and let cool. Peel the onion, halve it, and cut it into thin strips. Heat 2 tablespoons of oil in the previously used pan and sauté the onions over medium heat for about 3 minutes until light brown. Sprinkle 1 teaspoon of sugar over the onions, stir in the thyme leaves, and sauté over medium heat for about 10 minutes, stirring occasionally. Remove the golden-brown quiche from the oven, cut it in half, and distribute the caramelized onions evenly between the quiche halves. Arrange the butternut squash quiche on a flat wooden board or a flat plate and garnish with the toasted pumpkin seeds.