For this quiche, you don't strictly speaking, need to roast the squash beforehand. You could simple par-boil it but roasting does add more flavour.
Ingredients:
Method:
Ingredients:
- Shortcrust pastry (I make my own but you could use ready-rolled or even a pre-cooked quiche/flan shell).
- 3 eggs
- 150ml milk and/or cream (any cream is OK)
- 100g strong Cheddar cheese
- Enough pieces of roasted pumpkin and cooked spinach*, to generously fit into your pie crust.
- 1 tsp cumin seeds
- Nutmeg, salt and pepper to taste.
Method:
- Heat the oven to 180 c
- Line a greased 23cm flan tin with the pastry and bake blind (http://www.bbcgoodfood.com/videos/techniques/how-blind-bake-pastry).
- Beat the eggs together with the milk or cream.
- Cover the base of the quiche with the grated cheese.
- Add the chunks of pumpkin and spinach.
- Sprinkle with cumin seeds and grated nutmeg.
- Pour over the eggs, milk or cream mixture. You may not need all the mixture.
- Lower the oven heat to 170 c and bake for 30 to 40 minutes.