175 g (6 oz) wholewheat or white self-raising flour
pinch salt
30 ml (2 tbsp) oil
water to mix
pinch salt
30 ml (2 tbsp) oil
water to mix
for the filling
450 g (1 lb) pumpkin flesh
4 eggs
150 ml (1/4) double cream
150 ml (1/4 pt) milk
2 large tomatoes, peeled
and chopped 7 g (1 tbsp) chopped fresh
basil leaves freshly ground black
pepper
4 eggs
150 ml (1/4) double cream
150 ml (1/4 pt) milk
2 large tomatoes, peeled
and chopped 7 g (1 tbsp) chopped fresh
basil leaves freshly ground black
pepper
method
1. To make the pastry sift the flour with the salt.
2. Rub in the oil with your fingertips and add enough water to make a dough. Chill.
3. Roll out. Line a greased 22 cm (8 in) quiche pan.
4. Remove the rind and seeds from the pumpkin and cut into slivers.
5. Pack into a pan with very little water and cook over a low heat, covered. Check the pan occasionally to make sure the pumpkin hasn't dried out.
6. After about 20 minutes you should be able to mash it into a puree.
7. Beat the eggs with the cream and milk.
8. Mix in the pumpkin, tomato and basil and pour into the pastry-lined pan.
9. Bake in a preheated oven at 190°C ( 375°F) Gas 5 for 45 minutes until set and golden.
2. Rub in the oil with your fingertips and add enough water to make a dough. Chill.
3. Roll out. Line a greased 22 cm (8 in) quiche pan.
4. Remove the rind and seeds from the pumpkin and cut into slivers.
5. Pack into a pan with very little water and cook over a low heat, covered. Check the pan occasionally to make sure the pumpkin hasn't dried out.
6. After about 20 minutes you should be able to mash it into a puree.
7. Beat the eggs with the cream and milk.
8. Mix in the pumpkin, tomato and basil and pour into the pastry-lined pan.
9. Bake in a preheated oven at 190°C ( 375°F) Gas 5 for 45 minutes until set and golden.
serving amount
serves 4 - 6
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