DIRECTIONS

1. Preheat the oven to 200 degrees.

2. Cut the pumpkin into cubes, clean the courgettes and cut them into small cubes as well.

3. Heat the oil in a pan and brown the diced pumpkin and courgettes with the rosemary for ten minutes. Season with salt and set aside to cool.

4. Roll out the puff pastry dough and cut out circles slightly larger than the moulds you’ll use. Cover the four moulds with the puff pastry and put them in the refrigerator. The moulds don’t need to be greased.

5. Break the eggs into a bowl, beat them lightly and add the Soy Cooking Cream. Mix well, then add salt and pepper.

6. Take the moulds from the refrigerator, add the now-cooled pumpkin and courgettes, cover with the egg cream and bake for about 25 minutes.

7. Turn the quiches out of their moulds and serve the dish, garnished to taste.