PUMPKIN & BACON QUICHE WITH EASY PASTRY

SERVES 6. PREP 1 HR 45 MINS. COOK 30 MINS INGREDIENTS

• 400g butternut pumpkin, peeled, cut into 2cm pieces

• 3 tsp extra virgin olive oil

• 100g bacon, chopped

• 3 eggs

• 225ml pouring cream

• 2 tbsp chopped fresh chives

• 55g (½ cup) coarsely grated gruyere cheese

• Micro herbs, to serve (optional) EASY OLIVE OIL PASTRY

• 200g (1 ¼ cups) white spelt flour

• 80g (½ cup) wholemeal spelt flour

• 1/2 tsp sea salt

• 80ml (⅓ cup) light extra virgin olive oil

• 75ml chilled water

• 1 egg

METHOD

1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.

2 For the pastry, place the combined flours and salt in a large bowl. Make a well in the centre. Whisk oil, water and egg in a jug. Add to the well and stir to combine. Turn onto a lightly floured surface and knead until just smooth. Roll out to a 4mm-thick disc. Line a round 24cm (base measurement) fluted tart tin with removable base with the pastry. Trim the excess. Use a fork to prick the pastry. Place in the freezer for 30 minutes to rest.

3 Meanwhile, place the pumpkin on prepared tray. Drizzle with 2 teaspoons of the oil. Season. Roast the pumpkin, stirring halfway, for 30 minutes or until golden and tender. Set aside to cool.

4 Heat the remaining oil in a nonstick frying pan over medium heat. Cook the bacon, stirring, for 4 minutes or until golden and crisp.

5 Whisk the eggs, cream and chives together in a jug. Season.

6 Line the pastry case with baking paper. Fill with pastry weights or rice and bake for 15 minutes. Remove paper and weights or rice. Bake for a further 12 minutes or until golden. Set aside to cool.

7 Reduce the oven to 170C/150C fan forced. Scatter the pumpkin and bacon over pastry case. Sprinkle with cheese. Pour over egg mixture. Bake for 30-35 minutes or until just set. Set aside to cool slightly before serving. Sprinkle with micro herbs, if using.