This recipe is quiche-like, but with mashed pumpkin. The garlic and herbs give it a lot of flavour.
I usually add some mashed sweet potato too, for flavour and texture because mashed pumpkin usually comes out soggy, even when steamed. If you don’t have any sweet potato, you could add one ‘regular’ potato to the pumpkin to give it a bit of texture.
Substitute fresh herbs for the dried and use a little more or try oregano or basil instead. To make this dish non-vegetarian, add some cooked meat like bacon or left over roast chicken.
1 cup or so of mashed pumpkin and sweet potato (about 500g uncooked)
1 medium brown onion finely chopped
1 clove of garlic, crushed
1 tsp dried thyme
3 eggs, beaten
1/2 cup of cream
1/2 cup of grated cheddar or tasty cheese
1 pastry shell (I usually use 1 sheet of commercial puff pastry for the base or you could try the no roll pastry base)
- Heat a small amount of oil in a frying pan. Cook onion, garlic and thyme stirring over medium heat for about 2 minutes or until onion is soft. Leave to cool for a few minutes.
- Beat eggs, cream and mashed pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
- Press pastry into greased pie dish and add filling. (Depending on the pastry that you use, you may need to blind bake the shell.) Bake uncovered at around 180°C for 30 minutes or until filling is set.
If you use a lot more than 1 cup of mash, then you may need to add an extra egg. It may also need longer to cook through.
Serve with a side of salad or steamed greens.