Pumpkin quiche

Ingredients for 4 servings:

• 250 g puff pastry, frozen
• 150 g cheese (goat cheese, 1 roll)
• 1 stalk thyme, fresh
• 1 sprig(s) rosemary, fresh
• 1 small red chili pepper(s), chopped
• 2 tomatoes
• 2 eggs
• 100 ml cream
• 500 g pumpkin flesh, pureed, (e.g. Hokkaido)
• 2 tbsp olive oil
• 100 g Parmesan, grated
• 3 tbsp flour
• 1 lemon(s), grated peel
• e.g. salt and pepper
• Nutmeg, freshly grated
• n. B. Olives, green for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with puff pastry and goat cheese

First, cook and puree the pumpkin, then set aside. Rinse a 28 cm quiche dish under cold water and place the slightly thawed puff pastry in the dish, pulling up one edge and pricking the base several times with a fork. Now slice the cheese, wash, pick, and finely chop the chili pepper, thyme, and rosemary. Wash and finely chop 1 tomato. Mix the eggs, cream, pumpkin puree, and oil. Stir in the Parmesan cheese, flour, chili, chopped tomato, herbs, and grated lemon zest. Season with salt, pepper, and nutmeg. Spread the mixture over the pastry and top with the goat cheese slices. Bake in a preheated oven at approximately 200 degrees Celsius (convection oven approximately 170 degrees Celsius) for approximately 40 minutes. As always, the baking time depends on your oven! Garnish with some green olives and the second sliced ​​tomato. If you have any leftover herbs, use them for decoration as well.