Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 500 g pumpkin (se) (Hokkaido)
• 100 g feta cheese
• 1 potato (s), waxy
• 1 clove garlic
• 1 piece (s) ginger root, the size a thumbnail
• 2 egg (s)
• 100 ml coconut milk
• 1 tablespoon olive oil
• 50 ml orange juice
• salt and pepper
• cumin
• coriander
• Curry powder (Thai)
• Chilli flakes

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Instructions

1. Roll out the puff pastry and place in a tart or quiche dish, prick several times with a fork. Put the mold in the refrigerator until ready to use.
2. Wash the pumpkin well, cut in half and remove the seeds. Then coarsely grate the pulp. Peel the potatoes and grate them roughly as well. Finely chop the garlic and ginger. Heat the oil in a sufficiently large pan, add the spices (except for salt, pepper and chilli) and stir for a few seconds. Add the garlic and ginger and fry briefly. Deglaze with orange juice. Now add the pumpkin and potato rasps and stew until al dente. Stir in the coconut milk and season well with salt, pepper and chilli, let the mixture cool down a little. Whisk the eggs, dice the feta and stir both into the mixture. Put everything in the prepared form.
3. Bake in the preheated oven at 180 degrees for about 40 minutes. If the mixture browns too quickly, cover it up in between.
4. A homemade shortcrust or sand dough does not harm the quiche, and the filling can also be experimented with with carrots, leeks or other things.