Exotic pumpkin quiche

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section
• 500 g pumpkin(s) (Hokkaido)
• 100 g feta cheese
• 1 waxy potato(s)
• 1 clove(s) garlic
• 1 piece(s) ginger root, thumb-sized
• 2 eggs
• 100 ml coconut milk
• 1 tbsp olive oil
• 50 ml orange juice
• salt and pepper
• cumin
• coriander
• Curry powder (Thai)
• chili flakes

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with coconut milk, ginger and garlic

Roll out the puff pastry and place it in a tart or quiche dish, pricking it several times with a fork. Refrigerate the dish until ready to use. Wash the pumpkin thoroughly, halve it, and remove the seeds. Then coarsely grate the flesh. Peel the potatoes and also coarsely grate them. Finely chop the garlic and ginger. Heat the oil in a sufficiently large pan, add the spices (except salt, pepper, and chili) and stir for a few seconds. Add the garlic and ginger and fry briefly. Deglaze with the orange juice. Now add the grated pumpkin and potatoes and sauté until al dente. Stir in the coconut milk and season generously with salt, pepper, and chili. Let the mixture cool slightly. Beat the eggs, dice the feta cheese, and stir both into the mixture. Pour everything into the prepared dish. Bake in the preheated oven at 180°C for about 40 minutes. If the mixture browns too quickly, cover halfway through. Of course, homemade shortcrust or shortbread pastry won’t harm the quiche, and you can also experiment with the filling using carrots, leeks, or other ingredients.