Spicy pumpkin quiche with coriander

Name: spicy pumpkin quiche with coriander
Cook time: 20 min
Total time: 60 min
Yield: 8
Ingredients: 5 slice frozen butter butter puff pastry; 800 g fresh pumpkin; 4 el traditional olive oil; 9 bunch onion; 1,5 el Indian curry paste; 3 medium sized egg; 125 ml fresh cream; 2 el wheat flour; 15 g fresh coriander bag of 15 g

Vegetarian savory pie with pumpkin, spring onions, Indian curry paste, eggs, whipped cream, butter puff pastry and coriander.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Let the dough thaw. Cut the pumpkin into slices, cut off the peel and remove the seeds. Cut the flesh into cubes of about 1 1/2 cm.
Heat the oil in a frying pan and fry the pumpkin for about 3 minutes.
Cut the spring onions into pieces of about 3 cm.
Add the spring onion and curry paste and fry for a further 1 min. Allow the mixture to cool slightly.
Beat the eggs with the whipped cream.
Preheat the oven to 225 ° C. Grease the quiche form.
Place the slices of dough on a floured work surface and roll out into a round piece of 30 cm. Line the shape with the dough.
Chop the coriander. Spoon half of the coriander through the pumpkin. Spoon the pumpkin into the mold.
Divide the egg mixture over it. Bake the quiche just under the center of the oven in approx. 30 minutes until tender and golden brown.
Take the quiche out of the oven and let stand for 10 minutes. Garnish with the coriander and serve lukewarm or at room temperature.