Pumpkin & Gorgonzola Quiche

• Serve in slices.

INGREDIENTS FOR 8 SERVINGS

Pastry

• 225g plain flour
• 125g butter
• 3-4 Tbsp cold water
• 3 large sage leaves, finely chopped

Filling

• 480g roasted pumpkin—option to use canned pumpkin instead, just don't add water
• 60ml water
• salt and pepper
• 100g gorgonzola cheese
• 2 eggs
• 150ml milk (I used unsweetened Almond Milk)
• Salt and pepper

INSTRUCTIONS

Make the Pastry

1. Add the plain flour and butter to a large mixing bowl. Rub butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
2. Add in the sage leaves and evenly distribute. Then add 3 Tbsp cold water and bring everything together with your hands adding the additional water if necessary.
3. Roll into a ball and place in a bowl. Cover with cling film and place in the fridge for 30 minutes.
4. Remove the pastry from the fridge and roll to fit a 9 inch deep tart tin. Prick the base all over with a fork. Place the tin back into the fridge for 15-20 minutes to rest.
5. Preheat the oven to 200°C/ 400°F.
6. Cover the pastry with parchment paper and fill with baking beans. Blind bake for 20 minutes. Remove the parchment and baking beans and put back in the oven for a further 5-10 minutes until lightly browned. Remove from the oven and let cool.

Make the Filling

1. Meanwhile, place the roasted pumpkin and water into a blender and blend until smooth. You can also use a can of pumpkin puree if you are in a hurry—just don’t add any additional water. Add salt and pepper to taste.
2. Place the tart case onto a baking sheet. Pour the pumpkin puree into the tart case and spread evenly.
3. Crumble the gorgonzola over the pumpkin puree evenly.

Scrumptious and seasonal. Enjoy!