Zucchini, Tomato and Gouda Quiche
Thaw the puff pastry. Rinse the tomatoes, pat dry and cut in half. Rinse the zucchini and slice thinly. Whisk together the quark, eggs, grated cheese and heavy cream until smooth. Season with salt and pepper.
Grease the quiche form with butter. Roll out the puff pastry, press into the mold and prick the bottom with a fork several times.
Layer the zucchini in the pan in a fan pattern and place the tomatoes on top, cut side down.
Pour the egg mixture over the top and bake in an oven preheated to 180°C (approximately 350°F) for 40 minutes. Garnish with fresh basil, slice and serve.