John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, rolled out into a round shape
- 400 g pumpkin(s), prepared
- 200 g cottage cheese
- 150 ml milk
- 50 g cheese
- 10 g flour
- 2 eggs
- 6 tbsp pumpkin seeds
- 1 tbsp freshly grated ginger OR:
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp coriander, ground
- some pepper
- some salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with puff pastry and pumpkin seeds
Halve the unpeeled pumpkin, quarter it if necessary, and bake in the oven at approximately 160°C for 35-45 minutes. This method makes peeling the pumpkin much easier. Then weigh out the correct amount and cut it into small cubes. Alternatively, you can cook the pumpkin in salted water or steam until soft. Place the puff pastry in a 24 cm tart dish and preheat the oven to 200°C. Mix a little milk with the flour and add the remaining milk. Add the cottage cheese, cheese, and beaten eggs and mix well. Season with spices, pepper, and salt. Arrange the pumpkin cubes on the pastry, pour the topping over it, and scatter the pumpkin seeds on top. Bake the quiche in the oven for 30-40 minutes. It tastes great both hot and cold. Serve with a leaf salad.
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