Main/Pies

Pumpkin Quiche

Marked for Revision Time: 50 min Yields: serves Cost: $2.76 per serve Difficulty: 2/10

Another basic take on a quiche, pumpkins go quite nicely. Vaguely adapted from mum’s quiche, but not really, hers it nicer and uses shortcrust pastry. Use this recipe when you have leftover roast pumpkin, reheat it in the pan. Can substitute with other vegetable, e.g. sweet potato.

Ingredients

  • Eggs 5 whole
  • Milk 0.5 cups
  • Pumpkin 300 grams
  • Puff pastry 1.5 whole (sheets)
  • Peas (frozen) 1 cup
  • Brown onions 1 whole
  • Pizza cheese 0.5 cups
  • Salt to taste
  • Pepper to taste

Steps

  1. Preheat oven to 180 degrees (fan forced)
  2. Dice pumpkin into small chunks, cover in oil, salt and pepper.
  3. Roast pumpkin for 60 minutes or until soft.
  4. Dice onion.
  5. Fry onion on high heat until edges are singed then drop heat to medium.
  6. Whisk eggs in large mixing bowl, add milk, cheese, salt, pepper and stir.
  7. Add peas to frypan (and pumpkin if using cold leftovers) and toss to warm up.
  8. Add veggies to mixing bowl and pour over quiche dish.
  9. Bake for 30 minutes.
  10. Take puff pastry out and defrost, cover with teatowel.
  11. Line quiche tray with pastry.