6 Coles Australian Free Range Eggs, lightly whisked
1 cup (250ml) thickened cream
1/2 cup 125ml) milk
1 spring onion, thinly sliced
2 tbs chopped sage
1/2 cup (60g) shredded tasty cheddar
Fried sage leaves, to serve
Shortcrust pastry
1 1/2 cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
3 tsp chilled water
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Method
Step 1
To make the shortcrust pastry, place the flour and butter in a food processor. Process until fine crumbs form. Add the egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out pastry between 2 sheets of baking paper to a 3mm-thick disc. Line the 29cm KitchenAid pie dish with pastry, trimming excess. Use excess pastry to fill in any cracks. Place in the fridge for 15 mins to rest.
Step 3
Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until pastry is light golden. Reduce oven to 180°C.
Step 4
Meanwhile, heat the oil in a medium frying pan over low heat. Add the leek, bacon and garlic and cook, stirring, for 5 mins or until light golden. Set aside to cool slightly.
Step 5
Place the pumpkin in a small microwave-safe bowl. Cover and cook in the microwave on high for 2 mins or until just tender. Cool slightly.
Step 6
Whisk the egg, cream, milk, spring onion and chopped sage in a jug. Season. Arrange the leek mixture and cheese over the pastry case. Pour over the egg mixture. Top with pumpkin. Bake for 45-50 mins or until quiche is just set.
6 Coles Australian Free Range Eggs, lightly whisked
1 cup (250ml) thickened cream
1/2 cup 125ml) milk
1 spring onion, thinly sliced
2 tbs chopped sage
1/2 cup (60g) shredded tasty cheddar
Fried sage leaves, to serve
Shortcrust pastry
1 1/2 cups (225g) plain flour
125g butter, chopped
2 Coles Australian Free Range Egg yolks
3 tsp chilled water
Description
Made with homemade shortcrust pastry, this pumpkin and bacon quiche will impress. Try it for a picnic lunch or al fresco dinner.
Method
Step 1
To make the shortcrust pastry, place the flour and butter in a food processor. Process until fine crumbs form. Add the egg yolks and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
Step 2
Preheat oven to 200°C. Roll out pastry between 2 sheets of baking paper to a 3mm-thick disc. Line the 29cm KitchenAid pie dish with pastry, trimming excess. Use excess pastry to fill in any cracks. Place in the fridge for 15 mins to rest.
Step 3
Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8-10 mins or until pastry is light golden. Reduce oven to 180°C.
Step 4
Meanwhile, heat the oil in a medium frying pan over low heat. Add the leek, bacon and garlic and cook, stirring, for 5 mins or until light golden. Set aside to cool slightly.
Step 5
Place the pumpkin in a small microwave-safe bowl. Cover and cook in the microwave on high for 2 mins or until just tender. Cool slightly.
Step 6
Whisk the egg, cream, milk, spring onion and chopped sage in a jug. Season. Arrange the leek mixture and cheese over the pastry case. Pour over the egg mixture. Top with pumpkin. Bake for 45-50 mins or until quiche is just set.
