4 eggs --I used 2 duck and two hen eggs
2 large leeks --homegrown I hope !
200 g pumpkin --is that homegrown too ?
250 g brie
1 heaped tsp mustard powder
300 ml cream --- from Dexters would be perfect !!!!
olive oil ,butter and seasonings
Set the oven to 180 C
Cut the leeks lengthways then finely slice .I wash and spin them dry to remove any grit
Saute gently in some butter and oil .When softened ,lay them on the bottom of a quiche dish
Wipe out the frypan ,add more butter and oil
Cube the pumpkin into 1 cm pieces and fry until soft and just browning .Remove from the heat and add the mustard powder ,and stir gently .
Place this over the leeks
Whisk the eggs with the cream and season
Pour this gently over the leek/pumpkin mix
Now slice the brie and lay in a pattern over the mix ,they will sink a bit but will still cook through and be golden
Cook for about 25 to 30 minutes until golden
Perfect when lukewarm but delicious cold with a salad .
I have pumpkins still stored from autumn and the leeks are still good ,some just showing the start of a flower bud so we must eat them quickly .We have ducks now hence the duck eggs . I could add some silverbeet too as we have oodles of that ,but it wouldn't be as sweet --the butternut pumpkins are sooo sweet !
The world needs you to grow your own food!!