How to use up left over pieces of pumpkin or winter squash? I often make tarts or quiches so I thought that would be a good way! Pumpkin loves bacon and sage, so I thought they would work well together in this tart.
Ingredients:
Shortcrust pastry (I make my own but of course you could use ready-rolled or even a pre-cooked quiche/flan shell).
3 eggs
150ml milk and/or cream (any cream is OK)
Enough pieces of roasted pumpkin and grilled pieces of bacon, to generously fit into your pie crust.
Some shredded leaves of fresh sage (or use dried sage).
Nutmeg, salt and pepper to raste.
Method:
Ingredients:
Shortcrust pastry (I make my own but of course you could use ready-rolled or even a pre-cooked quiche/flan shell).
3 eggs
150ml milk and/or cream (any cream is OK)
Enough pieces of roasted pumpkin and grilled pieces of bacon, to generously fit into your pie crust.
Some shredded leaves of fresh sage (or use dried sage).
Nutmeg, salt and pepper to raste.
Method:
- Heat the oven to 180 c
- Line a greased 23cm flan tin with the pastry and bake blind (How to blind bake pastry). I used 4 individual portion flan tins.
- Beat the eggs together with the milk or cream.
- Cover the base of the quiche with chunks of pumpkin and bacon. Be generous - I'll leave the amount to your discretion.
- Sprinkle with choped sage 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.
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