It’s meatless Monday, so why not try a pumpkin quiche? Quiche is a timeless classic and has dozens of variations available for all tastes. Swap pumpkin with spinach, leeks or tomatoes if you prefer!

Serves: 4 person

Preparation time: 20 minutes

Cooking time: 55 minutes

 Ingredients: 

• 1 puff pastry
• 750g fresh pumpkin 
• 2 minced garlic cloves
• 120g crumbled feta cheese
• 25g cornstarch
• 2 eggs
• 100g fresh crème fraîche
• 100g shredded cheddar cheese
• Pinch nutmeg

Method:

• Spray a pie dish with oil and line puff pastry
• Cut pumpkin into smaller pieces and cook for 20 minutes in a pot of salted boiling water. Drain and mash with a fork or potato masher. Add salt and pepper to taste
• Preheat the oven to 180°C.
• Mix the crème fraîche in a bowl with the corn flour,  minced garlic cloves, eggs, a pinch of nutmeg and feta. Add the pumpkin puree. Mix and pour into the puff pastry-lined pie dish. Sprinkle with shredded cheese. Bake for 10 mins, then 25 mins at 160°C.
• Remove from heat and allow to cool before serving warm or cold.

Enjoy!