This is my first attempt at making a pumpkin quiche. I have no idea where I have eaten one from before but this is just my recreation of what I imagine a pumpkin quiche should taste like. Great to have for dinner and to bring to work for lunch the next day :)Ready rolled frozen shortcrust pastry
½ small butternut pumpkin (diced ½ cm)
3 slices of bacon rashers (diced)
½ medium onion (diced)
4 eggs
½ tub thickened cream
½ cup of shredded cheese, and some extras
pepper
salt
1 small knob of butter
olive oil
Prepare quiche dish with frozen shortcrust pastry. Blind bake at 180°C for 10mins. Set aside to cool. Preheat oven to 160°C. Fry onions till soft in butter and olive oil, add bacon and fry till fragrant. Add pumpkin and cook till pumpkin is fairly soft. Add pepper and salt to taste. Pour into quiche dish with prepared pastry. Beat eggs and cream until well mixed, then add cheese. Pour mixture over the other ingredients in the dish. Sprinkle cheese over the top and bake for 30mins. If quiche has not set, bake for a further 5-10mins. To test, put a knife into the centre of the quiche. If uncooked egg leaks out, it is not quite ready.
