With a crumbly pastry case and silky filling this leek and pumkin quiche is great for meal prep. Make on Sunday and eat for lunch all week.
Looking for more vegetarian quiche recipes?
Ingredients
filling
Assembly ingredients
Method
1.Pastry case Process flour + salt + butter until mixture resembles breadcrumbs. Add combined egg yolk + lemon juice + 1 tbsp
chilled water; process until ingredients just come together. Cover; refrigerate for 30 minutes.
2.Preheat oven to 200°C/400°F.
3.Roll pastry between sheets of baking paper until large enough to line a 24cm (9½in) round, 3.5cm (1½in) deep loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on an oven tray. Line pastry case with
baking paper; fill with dried beans or rice. Bake for 10 minutes.
4.Remove paper and beans; bake for a further 10 minutes or until golden and dry. Cool. Reduce oven to 180°C/350°F.
5.Filling Meanwhile, toss 300g (9½oz) diced butternut pumpkin with 1 tbsp of the oil on an oiled oven tray; roast in oven with the pastry case for 20 minutes or until golden.
6.Heat remaining oil in a medium frying pan; cook leek for 5 minutes until soft.
7.Whisk eggs + cream + milk in a medium bowl. Stir in leek + cheddar. Pour filling into cooled pastry case. Scatter over pumpkin. Bake for 35 minutes or until filling is set. Cool completely before portioning.
8.Serve slices of quiche with watercress dressed with Citrus Honey Mustard Dressing.
Divide quiche into 6 individual portions. Store in freezer-proof, microwave-safe containers. Label and freeze for up to 2 months.
To reheat Thaw in the fridge or microwave on DEFROST for 10–12 minutes. Place in a preheated 180°C/350°F oven for 20 minutes or until quiche is heated through.
Note
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