Thaw the puff pastry. Divide the cauliflower into small florets and blanch (boil for 4-5 minutes and quench directly with ice-cold water) - drain well.
Cut the leek into small half rings, wash and drain.
Cut turkey breast slices into small pieces.
Roast the sunflower seeds now (I always roast them in the fat, if you like, you can add the fat later). Add the turkey breast pieces to the sunflower seeds and fry them lightly (attention, the sunflower seeds can now turn black quickly). Add the leek and let it steam 5-10, if there is not enough water, add a LITTLE water. Season the mixture with the thyme and salt, pepper, garlic and nutmeg. The whole thing has to cool down a bit now.
In the meantime, I line the baking pan with the puff pastry and make the topping. To do this, I stir the eggs and cream and add the cheese. So that I can taste the taste of the quiche well, I now also add the lukewarm sunflower seed, turkey and leek mixture and taste the entire mixture again with the spices, if necessary. Because of the cheese, use too little salt rather than too much. Now spread the cauliflower into the baking dish and spread the mixture over it.
Put the whole thing in the oven at around 170 ° for about 45-60 minutes.
If you want, you can also serve a salad, the quiche is enough for us and then the 6 servings can only be enough for 4.
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