Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 250 g butternut squash (se)
• 1 onion (s), red
• 1 bunch thyme
• 200 g sour cream
• 150 g oat cream cheese
• 20 g pumpkin seeds
• 2 tablespoon olive oil
• salt and pepper
• sugar
• 100 g Serrano ham, optional

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Instructions

1. Preheat the oven to 180 degrees circulating air or 200 degrees top / bottom heat.
2. Clean and peel the pumpkin and cut the pulp into approx. 3 mm thin slices. Pluck the thyme leaves from the stems. Mix the goat cream cheese and sour cream in a bowl until smooth and season with 1 teaspoon salt and pepper to taste.
3. Roll out the puff pastry together with the baking paper on a baking sheet. Fold around a small edge and press down lightly. Spread the goat cheese cream evenly on the dough. Spread the pumpkin slices on top. For the non-vegetarian version, cut 100 g Serrano ham into small pieces and spread on the quiche. Bake the quiche on the middle rack for about 30 minutes until golden brown.
4. Meanwhile, roast the pumpkin seeds in a pan without oil for about 2 minutes. Then take it out and let it cool down. Peel the onion, cut in half and cut into thin strips.
5. Heat 2 tablespoons of oil in the pan you used previously and sweat the onions over medium heat for about 3 minutes until light brown. Sprinkle 1 teaspoon of sugar over the top, stir in the thyme leaves and simmer for about 10 minutes over medium heat. Stir occasionally.
6. Take the golden-brown baked quiche out of the oven, cut in half and distribute the caramelized onions evenly on the quiche halves.
7. Arrange the butternut squash quiche on a flat wooden board or plate and garnish with the roasted pumpkin seeds.