We are celebrating the start of Autumn here in Australia with a delicious creamy, roasted pumpkin quiche recipe.
This quiche is easy to make and is lovely served warm from the oven. It can also be made vegetarian by omitting the bacon and adding cubed feta cheese.
The smell of delicious flaky golden pastry and creamy pumpkin wafting from the oven on a cool autumn day is one of life’s little pleasures!
700 grams of pumpkin, diced
200 grams of double cream
1 brown onion, finely diced
3 rashers of shortcut bacon, diced
2 sheets of frozen puff pastry, thawed
4 sprigs of fresh rosemary
3 tablespoons of olive oil
Sea salt and cracked pepper
To make, pre-heat oven to 180C (350F). Add diced pumpkin to a roasting dish and drizzle with 2 tablespoons of olive oil, season with a good crack of salt and pepper and layer the rosemary sprigs on top. Bake in oven for about 40 minutes until the pumpkin is cooked through.
In the meantime gently fry the bacon and onion in a frying pan in remaining olive oil until the onion is cooked through (about 15 minutes). Remove from heat.
Remove pumpkin from oven and add to a blender with the leaves of two of the roasted rosemary sprigs. Add cream and eggs and pulse until the mixture is smooth and creamy. Stir through the bacon and onion mix.
Line a tart tin with baking paper and lay one sheet of puff pastry in the tin, pressing the pastry out to the sides. Cut the second sheet of puff pastry in to strips and use to fill in the edges of the tin where the first sheet hasn’t reached. Prick the bottom of the pastry with a fork. Spoon in the pumpkin mix, smoothing the top with a spoon.
Bake in oven for 30-35 minutes until the pastry is golden and the quiche filing is set. Remove from oven and allow to sit for 5-10 minutes. Serve topped with additional fresh rosemary. Enjoy!
ELE tip- this delicious quiche can be made in advance and enjoyed cool or reheated for lunchboxes or add a green side salad and serve for a quick and easy weeknight dinner.