Recipes
Pumpkin, gruyere and sage quiche with a potato crust
As good as it sounds…
If your dream meal is a nourishing and moreish mix of creamy gruyere cheese, crispy potato and super-sweet pumpkin, you’re in for a treat. This protein-rich, gluten-free quiche is the ultimate taste sensation – why not try it for your next cosy winter lunch?
Makes: 2-4 as a light meal
Ingredients
- 600g kent pumpkin, seeds removed and cut into wedges 3-4 cm thick
- Drizzle of olive oil
- Salt and pepper to season
- 450g potatoes
- 2 tablespoons olive oil
- ¼ teaspoon each fine salt and cracked black pepper
- 20g butter
- Small handful fresh sage leaves
- 4 Yallamundi Organic Large Free-Range eggs
- 125ml milk
- Salt and pepper for seasoning
- 80g gruyere cheese, rind removed and cut into cubes
Method
-
Preheat the oven to 180°C.
-
Drizzle a baking tray with olive oil and arrange the cut pumpkin pieces in a single layer. Drizzle with a little more olive oil and season with salt and pepper. Bake in the oven for 20-30 minutes or until lightly golden brown. Remove from the oven and set aside.
-
While the pumpkin is roasting, prepare the potato crust. Wash and grate the potatoes on the coarse side of a box grater. Place the grated potato in a fine mesh sieve and squeeze down to remove excess liquid. Tip the potato into a clean tea towel and wring out to remove any additional liquid.
-
Grease a 22cm ceramic pie dish well with butter or olive oil. Tip the grated potato into a medium-sized bowl and toss with the olive oil and salt and pepper.
-
Press the seasoned potato firmly into the greased pie dish, pressing it up the sides to create a deeper crust. Use the tea towel to help you press and compact the potato to avoid any holes in the crust.
-
Bake the crust in the oven for around 30 minutes or until the crust is looking lightly golden. Remove from the oven.
-
For the crispy sage, melt the butter in a small saucepan until just sizzling. Add the sage leaves and swirl to coat, turning off the heat as soon as they change colour.
-
To make the quiche filling, whisk together the eggs, milk and salt and pepper in a medium-sized jug or bowl until well combined.
-
Arrange the cooked pumpkin slices in the pre-baked potato crust, pour over the egg mixture and scatter with the cubed gruyere cheese and crispy sage leaves.
-
Bake in the oven for 35-40 minutes, or until the centre of the quiche is firm. Allow to sit for 10 minutes before slicing.
