Roasted Pumpkin Quiche
- 500 g butternut pumpkin
- 1 red onion cut into small wedge
- 2 tbsp olive oil
- 1 garlic crushed
- 4 eggs beaten
- 125 ml crème fraîche
- 125 ml milk
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 1 tsp wholegrain mustard
- 6 sheets filo pastry
- 50 g English spinach blanched
- 1 tbsp grated parmesan cheese
Pre-heat the oven to 190°C.
Slice the pumpkin into 1-cm pieces, leaving the skin on.
Place the pumpkin, the onions, 1 tbsp of olive oil, the garlic and 1 tsp of salt in a roasting tin. Roast it for 1 hour, until it is lightly golden and cooked.
Whisk together the eggs, cream, milk, herbs and mustard. Season it with salt and freshly ground pepper.
Grease a loose-based fluted flan (tartin or ovenproof dish measuring 22cm across the base. Brush each sheet of filo with oil or melted butter and then line the flan tin with the 6 sheets. Fold the sides down, tucking them into the tin to form a crust.
Heat the baking tray in the oven for 10 minutes. Place the flan tin on the tray and arrange all the vegetables over the base. Pour the egg mixture over the vegetables and sprinkle it with parmesan.
Bake for 35 to 40 minutes, or until the filling is golden brown and set.
from Homestyle Vegetarian by Murdoch Books