Pumpkin, Asparagus and Leek Quiche

Another sunny weekend, another quiche recipe. This was one I threw together based on what vegetables I found for sale in my local shops and what I felt would go well together. It was lovely. I found the pumpkin in an Asian food store on the campus where I work, and I believe it is known as 'Japanese Pumpkin' or Kabocha. You can substitute for any type of pumpkin or squash (or sweet potato if you like). I also put some mustard into the egg filling for a change, though this is optional.

Ingredients:

For the pastry (if making; can substitute with pre-made shortcrust pastry)
220g flour
110g butter
cold water

For the filling:
250g pumpkin
1-2 leeks
1 clove garlic
12 asparagus tips (approx)
1 tsp dried chives
3 eggs
150ml single/double cream (can substitute for milk if calorie conscious)
150ml milk
1 tsp English mustard (optional)
40 - 50g cheddar cheese
salt and pepper

Instructions:
Preheat oven to 200 degrees C / 400 degrees F / gas mark 6

For the pastry (if making from scratch):

1. Rub butter and flour together until mixture resembles breadcrumbs.
2. Add cold water gradually until the mixture holds together in a ball.
3. Roll out the pastry and transfer to a 9 inch pie dish. Put in the fridge for at least 20 minutes.

For the filling:

1. Peel and chop the pumpkin into flattened cubes and roast with oil, salt and pepper for 20 minutes or until soft. At the same time, prick the pie crust with a fork and bake blind in the oven for 20 - 25 minutes

2. Whilst the pumpkin and pie crust are baking in the oven, wash and finely slice the leek, and fry with crushed garlic until softened.

3. At the same time, trim the asparagus tips, bring a pan of water to the boil and cook the asparagus for 5 - 10 minutes until soft.

4. Once the pie crust has been baked for 20-25 minutes, remove from the oven. Spread the cooked leek onto the base of the dish, before topping with the roasted pumpkin.

5. Beat together the egg, cream, milk, mustard (if using) and add half the cheese. Pour roughly half of the mixture over the leeks and pumpkin.

6. Arrange the asparagus on the top, and pour the remaining egg filling into the dish, before topping with cheese, the dried chives, and some salt and pepper.

7. Bake for 20 - 25 minutes until the egg filling is cooked through. Eat hot or cold.