Roasted Pumpkin, Bacon, and Leek Quiche

jazzcait

Prep: 20min
Cooking: 1 1/4 hours
Serves: 6-8

300g pumpkin chopped into 2cm cubes
Olive oil spray
2 sheets frozen shortcrust pastry, thawed
20g butter
3 rashers shortcut bacon, finely sliced
3 leeks, trimmed, washed well and sliced
4 eggs
1 cup thickened cream
1 cup grated Kraft Easy Melt 3 Cheese Blend
2 tablespoons snipped chives

1 Place pumpkin on a lined baking tray, spray with oil and bake in a moderate oven 180deg celcious for 25 min or until just cooked.

2 Cut each sheet of pastry into 16 even squares and used to line a well oiled 28cm fluted loose-based flan tin, overlapping and pressing together to ensure there are no holes, prick well with a fork and bake in a hot oven 200deg C for 8-10min until just golden.

3 Melt butter in a frypan, and saute tghe bacon and leeks gently for 6-8min. Place pumpkin, bacon, and leeks in pastry case. Beat together eggs and cream then pour over vegetables and bacon. Sprinkle with cheese and chives.

4 Bake in a moderate slow oven 160deg C over for 30-35min or until custard is just firm. Stand for at least 10min before removing from pan. Serve warm or cool

Bonny272

That sound wonderful! I love quiche.

SergeantSunshine_reused

Ahhh thank you! I was so hoping you would post this

nkswans

Oh my that looks fantastic. I've never cooked with a real pumpkin but I'd love to try.