Our Pumpkin Quiche is easy to make and is lovely served warm straight from the oven. It can also be made vegetarian by omitting the bacon and adding cubed feta cheese or olives.
The smell of delicious flaky golden pastry and creamy pumpkin wafting from the oven on a cloudy day is one of life’s little pleasures! We love baking this quiche during the festive season.
700g pumpkin, diced into 1 inch cubes
200ml double cream
1 small brown onion, finely diced
3 rashers of shortcut bacon, diced
2 sheets of square frozen puff pastry, thawed
4 sprigs of fresh rosemary
3 tablespoons of olive oil
Sea salt and cracked pepper
- 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.
- While the pumpkin is roasting, 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, allow to cool 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. (*ele Tip – Cut the second sheet of puff pastry in to strips and use to fill in the edges of the tin if the first sheet hasn’t reached the edges). 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.