Ham and Pumpkin Quiche
Preheat the oven to 180°C (approximately 350°F).
Place the puff pastry in the tart pan and trim off any overhanging dough. Crimp the edges with a fork.
Grate the pumpkin and sprinkle over the puff pastry. Bake for 15 minutes. Whisk the cream and eggs together until light and fluffy. Season with salt, pepper, nutmeg, lemon zest and chilli powder. Cut the ham lengthwise into narrow strips. Remove the puff pastry from the oven and pour the filling in. Place the ham strips on top and return to the oven for 25 minutes. Allow the quiche to cool slightly, sprinkle with pumpkin seeds, slice and serve.