Pumpkin, Sun-dried Tomato Quiche

There's something about quiche that hits the spot every time. The flakey pastry combined with the delicious flavours of roasted pumpkin and marinated sun-dried tomatoes is just too delicious!

Ingredients

Pastry

1 1/4 cup plain flour

100g butter

2-3 tbsp ice water

Salt

4 eggs

1/2 cup thickened cream

2 spring onions

1/4 cup sun-dried tomatoes, sliced

1 cup ham/bacon, diced

1 cup pumpkin, roasted

Method

1. Preheat your oven to 180’C.

2. In a food processor, blitz the flour, salt, butter and 2 tbsps water until it forms a ball (should take around 30-40 seconds - otherwise add the extra water). Wrap and place in the fridge for 30 mins. Roll out the pastry between two sheets of baking paper until 3mm thick and turn into a quiche tin. Poke with a fork and bake in the oven for 18-20 mins or until lightly golden, checking after 5 minutes of cooking time to ensure the base isn’t rising. Allow to cool slightly.

3. In a bowl, whisk the eggs and cream together, then stir in the spring onions, ham and sundried tomatoes. Pour into the cooled pastry along with the roasted pumpkin and bake in the oven for 30-35 minutes or until the egg has just set.