Delicious pumpkin flower quiche, ideal for breakfast or lunch!
Learn more about Sara Salame
Ingredients10 portions
Preparation
Preheat the oven to 200º Celsius.
In a clean floury surface and with a rolling pin, work the puff pastry until you get a square of 25 cm.
Place the square of dough on a baking dish and arrange with your hands. With a knife remove the edges of the dough that come out of the mold.
Beat cream cheese until fluffy.
Add half cream and eggs and continue whisking.
Add pumpkin flower, elotitos, cheddar cheese, Parmesan cheese, onion, salt and pepper and finish beating.
Pour the mixture into the puff pastry and bake for 25 minutes or until the puff pastry is golden and the filling stable. Remove from the oven. Chill for 10 minutes before serving.
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