500g butternut pumpkin, peeled, seeded, cut into 1–2cm cubes
1 leek, white part only, thinly sliced
1–2 small garlic cloves, crushed
4 large eggs
1 cup milk
½ cup cream (optional)
Salt to taste
Optional crust: pastry of choice or make crustless
Method
Preheat oven to 180°C. If using pastry, line a quiche dish and blind bake for 10–12 minutes. For a crustless version, lightly oil the dish.
Cook vegetables Heat oil in a frying pan over medium heat. Add pumpkin and cook for 8–10 minutes until just tender. Add leek and garlic, cooking for a further 2–3 minutes until softened.
Prepare egg mixture Whisk together eggs, milk, cream (if using), and salt in a large jug until combined.
Assemble Spread the pumpkin and leek mixture evenly in the prepared dish. Pour the egg mixture over the vegetables.
Bake Bake for 30–35 minutes, or until set in the centre. Allow to rest for 5 minutes before slicing.
Serve Serve warm or cold with salad or steamed vegetables.
