I have been making this for a couple of years, we really enjoy it. I am not quite sure of the quantities of some things, usually everything is just thrown in 🙂 We eat alot of quiches and frittatas to use the vegetables out of the garden but this is a favourite.
Pastry to line a large, deep quiche dish (Shortcrust or flaky-puff)
Around 500g – 600 g of pumpkin, sliced into 1/4 ” think slices
Bunch of silverbeet leaves, stalks removed and torn into pieces
Chives, fresh or dried
1 1/2 cups grated cheese
1/2 cup cream
1 1/2 tsp salt
Preheat oven to 380 deg. Spray dish with oil and line with pastry. Sprinkle 1/2 grated cheese over the pastry. Spread a layer of pumpkin slices, sprinkle with chives and cover with silverbeet leaves. Repeat then make the last layer pumpkin (leaves burn if coming through the egg). Mix together eggs, cream, salt and pepper together and pour over vegetables, sprinkle remainder of cheese over and bake in oven till golden and a skewer poked through easily shows pumpkin is cooked.
We usually have this with salad but tonight served with baked potatoes, beans and courgettes.