Apr

Savoury Pumpkin Pie

This recipe is kind of quiche like, but with mashed pumpkin. It has quite a lot of flavour with the garlic and the dried herbs. I usually add some mashed sweet potato too, for flavour and texture because mashed pumpkin usually comes out soggy, even when I steam it. If you don’t have any sweet potato, you could add one normal 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.

Ingredients

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)

Method

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 in a moderately hot oven for 30 minutes or until filling is set.

If you use quite a bit more than 1 cup of mash, then add an extra egg. It may need longer to cook through.

Serve with a side of salad or steamed greens.