Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf (275 g)
• 180 g peas, frozen
• 100 g cooked ham
• 200 g macaroni (mini macaroni)
• 200 g Gouda cheese, rated
• 5 egg (s)
• 400 g sour cream
• 100 ml Cremefine or other low-fat cream
• 3 teaspoons parsley, frozen
• salt and pepper
• nutmeg
• 6 cherry tomato (s)
• some fat for the shape
• some flour for the work surface

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet, drain and drain well. Preheat the oven to 180 ° C fan oven. Dice the ham.
2. Mix the macaroni with ham, peas and 100 g Gouda cheese in a bowl.
3. Put some flour on the work surface and fold up the puff pastry rectangle and roll it out until the dough is about 35 x 35 cm.
4. Grease a springform pan, put the puff pastry in it and form an edge about 5 cm high. Poke holes in the bottom with a fork. Now put the macaroni, ham, peas and cheese in the springform pan on top of the batter.
5. Whisk the 5 eggs with sour cream, cream, pepper, a little salt and a little nutmeg and pour this over the contents of the springform pan. Halve the cherry tomatoes and place on the quiche.
6. Scatter the remaining 100 g Gouda cheese on top and bake the quiche on the bottom rack for 45 minutes. After baking, sprinkle with the parsley and let stand for about 10 minutes.
7. A quick tomato sauce made from strained tomatoes, pepper, vegetable stock, Italian herbs and a pinch of sugar also tastes great.