Vegetarian

Roasted Pumpkin, Bacon and Leek Quiche is for Lunch.

Roasted Pumpkin, Bacon and Leek Quiche takes 20 minutes to prepare.

Roasted Pumpkin, Bacon and Leek Quiche takes 75 minutes to cook.

Roasted Pumpkin, Bacon and Leek Quiche makes 8 servings.

The ingredients for Roasted Pumpkin, Bacon and Leek Quiche are:

300g pumpkin (chopped into 2cm cubes)
olive oil spray
2 sheets puff pastry (thawed)
20g butter
3 rashers shortcut bacon (finely sliced)
3 leeks (trimmed, sliced & washed well)
4 eggs
1 cup thickened cream (philly cooking cream)
1 cup grated cheese
2 tablespoons snipped chives

Here is how you make Roasted Pumpkin, Bacon and Leek Quiche:

1. Place pumpkin on a lined baking tray, spray with oil and bake in a moderate oven 180 degrees for 25 minutes or until just cooked.2. Cut each sheet of pastry into 16 even squares and use to line a well oiled 28cm fluted loose-based flan tin, overlapping and pressing together to ensure there are no holes, prick well with a fork and bake in a hot oven 200 degrees for 8-10 minutes until just golden.3. Melt butter in a frypan and saute the bacon and leeks gently for 6-8 minutes. Place pumpkin, bacon and leeks in pastry case. Beat together eggs and cream then pour over vegetables and bacon. Sprinkle with cheese and chives.4. Bake in a moderately slow oven 160 degrees oven for 30-35 minutes or until custard is just firm. Stand for at least 10 minutes before removing from pan.Serve warm or coolServing Size: 8 servesNumber of Servings: 8Recipe submitted by SparkPeople user OWAN30.

The nutritional information for Roasted Pumpkin, Bacon and Leek Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 521.4

• Total Fat: 35.0 g
• Cholesterol: 83.4 mg
• Sodium: 422.2 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 1.9 g
• Protein: 13.9 g