Pumpkin wedges

Preparation

• 1
  Preheat oven, line baking tray with baking paper. Core, peel and dice the pumpkin, wash, core and cut the peppers into strips. Fry both in hot Mazola®. Chop up ½ bunch of parsley and basil and sauté briefly. Season to taste with salt and cayenne pepper.
• 2
  For the dough, mix the quark, Mazola®, egg and salt. Mix the flour, Echte Kölln Kernige and baking powder and knead with the quark mixture to form a smooth dough. Roll it out on the baking tray and form a border.
• 3
  Cut the mozzarella into small pieces, mix with the pumpkin, peppers and corn and spread on the dough base. Whisk together the milk and eggs, season with salt and pepper and pour over the vegetables.
• 4
  Bake on the middle shelf. Cut into triangles and serve warm or cold. Makes approx. 18 pieces. Top/bottom heat: 200°C Circulating air: 180°C Baking time: approx. 30-40 minutes Preparation time: approx. 40 minutes
• 5
  Pumpkin wedges for every taste: Everyone tops one part with the ingredients they like best. Mark the sections with toothpicks.