Pumpkin quiche

Ingredients

– 500g bottle of pumpkin, diced
– 1 sheet of puff pastry (fresh) or 5-6 slices of puff pastry (frozen)
– 2 small red onions or 1 large one
– 5 eggs
– 200 ml cream
– 75 g mature cheese
– 200 g spinach
– 1 tsp thyme
– 1 tsp salt
– Pepper
– Oil for frying
– Butter

Preparation method

– Preheat the oven to 200 °C.
– Spread the pumpkin cubes on a baking sheet.
– Drizzle the pumpkin cubes with olive oil, add a little salt, and bake in the oven for 15 minutes until tender.
– Stir-fry the spinach in a little oil until it has completely wilted.
– Then squeeze all the water out of the spinach. Use a colander to remove all the moisture.
– Chop the red onion.
– Break the eggs into a bowl and beat together with the cream, thyme, salt, and pepper until smooth.
– Grease the quiche tin with butter and line the bottom and sides with the puff pastry.
– Pour the egg mixture into the quiche tin and then spread the red onion, spinach, mature cheese, and diced pumpkin over the top.
– Bake the quiche for about 45 minutes.