Moroccan quiche with tuna, raisins and pumpkin pieces

Name: Moroccan quiche with tuna, raisins and pumpkin pieces
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 6 sheet frozen filo pastry; 1 el sunflower oil; 320 g John West tuna pieces in olive oil; 100 g feta; 75 g raisins; 800 g chilled pumpkin pieces; 1 el ras el hanout; 4 medium sized egg; 1 tl salt; 75 g young leaf lettuce with baby spinach bag; 250 g Cherry tomatoes; 1 el olive oil lemon

Moroccan quiche with pumpkin pieces, raisins and tuna, feta, baby spinach and cherry tomatoes.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 aluminium foil

Directions

Preheat the oven to 200 ° C. Let the filo pastry thaw.
Grease a spring form with the sunflower oil. Place a sheet of defrosted filo pastry in it. Place a second sheet at an angle, so that the corners are staggered.
Put a 3rd sheet on it again, staggered again.
Drain the tuna. Crumble the feta. Mix the tuna with the feta, raisins, pumpkin pieces and the ras el hanout.
Divide the pumpkin mixture over the bottom of the mold.
Beat the eggs with the salt. Pour over the filling. Cover with the rest of the filo dough sheets and arrange them again.
Bake the quiche in the middle of the oven for about 30 minutes. If necessary, cover with aluminum foil after 15 minutes if the top becomes too brown.
Serve the quiche with the lettuce, cherry tomatoes and olive oil.