Quiche with Pumpkin and Sundried Tomatoes

Summary

Ingredients

• 4 sheets puff pastry (frozen) or 1 roll (round) from the refrigerated shelf
• 500 g pumpkin meat, rated
• 10 tomato (s), dried, diced
• 100 g cheese (e.. Gruyère), rated
• 100 g crème fraîche
• 2 tablespoon heavy cream
• 2 medium egg (s)
• 2 cloves garlic, pressed
• salt and pepper
• nutmeg
• 1 tablespoon thyme, dried
• 3 tablespoon breadcrumbs

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Instructions

1. Line a 26 cm springform pan on the bottom with baking paper. Place the puff pastry in it and pull up an approx. 3 cm high edge.
2. Mix the crème fraîche, cream, eggs, garlic and spices well. Stir in the pumpkin, cheese, tomatoes and 2 - 3 tablespoons of breadcrumbs. Be careful with the salt, the tomatoes are very spicy.
3. Spread the pumpkin mixture on the puff pastry and bake in the preheated oven at 200 ° C top / bottom heat for about 45 minutes.
4. As a small main course for approx. 4 people, also cold e.g., for buffets, as a snack, etc.