It’s meatless Monday, so why not try a pumpkin quiche? Quiche is a timeless classic and has dozens of variations available for all tastes. Swap pumpkin with spinach, leeks or tomatoes if you prefer!
Serves: 4 person
Preparation time: 20 minutes
Cooking time: 55 minutes
Ingredients:
- 1 puff pastry
- 750g fresh pumpkin
- 2 minced garlic cloves
- 120g crumbled feta cheese
- 25g cornstarch
- 2 eggs
- 100g fresh crème fraîche
- 100g shredded cheddar cheese
- Pinch nutmeg
Method:
- Spray a pie dish with oil and line puff pastry
- Cut pumpkin into smaller pieces and cook for 20 minutes in a pot of salted boiling water. Drain and mash with a fork or potato masher. Add salt and pepper to taste
- Preheat the oven to 180°C.
- Mix the crème fraîche in a bowl with the corn flour, minced garlic cloves, eggs, a pinch of nutmeg and feta. Add the pumpkin puree. Mix and pour into the puff pastry-lined pie dish. Sprinkle with shredded cheese. Bake for 10 mins, then 25 mins at 160°C.
- Remove from heat and allow to cool before serving warm or cold.
Enjoy!
