Roasted Pumpkin Leek Quiche

Step 1

Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.

Step 2

On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.

Step 3

Preheat the oven to 180°C.

Step 4

Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).

Step 5

Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.