Halloween Kabocha Squash Quiche - pastry

Method

• Bring the frozen puff pastry to room temperature, lightly stretch it out, and spread it out into the mold.
• Thinly slice the kabocha and onions, and cut the bacon into 5 cm pieces.
• Set aside four 1 x 3 cm pieces of the kabocha squash skin for decoration.
• Heat oil in a pan, saute the ingredients from step 2, and season with salt and pepper.
• Place all of the ingredients into a bowl, and mix (You can use 1 slice of meltable cheese of you do not have pizza cheese).
• Cut the carrots into 5cm circles, and boil.
• Cut out blackened parts as shown in the photo to cut the carrots into pumpkin shapes.
• Carve the mouths out with the tip of a straw, fold the straw into thirds, and carve out the eyes and mouth.
• Lightly heat the kabocha skin you set aside in Step 2 in the microwave for a little less than a minute, and use a knife to cut out the light blue portions as shown in the photo above to make 4 bats.
• Add the ingredients from Step 3 into the mold, and coat with the egg mixture from Step 4.
• Alternate the pumpkin and bats.
• Bake in an oven preheated to 360F/180C for 30 minutes, take it out of the oven, and it is done!