Roasted Pumpkin, Bacon and Leek Quiche Recipe

Name: Roasted Pumpkin, Bacon and Leek Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g butternut pumpkin, chopped into 2cm cubes; Olive oil spray; 2 sheets shortcrust pastry, thawed; 20g butter; 3 rashers bacon, sliced; 3 leeks, washed and sliced; 4 eggs; 1 cup thickened cream; 1 cup grated KRAFT Colby Cheese; 2 tablespoons snipped chives

Servings: persons

1
Place pumpkin on a lined baking tray, spray with oil and bake in a moderate oven 180 degrees C for 25 minutes or until just cooked.
2
Cut each sheet of pastry into 16 even squares and use to line a well oiled 28cm fluted loose- based flan tin, overlapping and pressing together to ensure there are no holes, prick well with a fork and bake in a hot oven 200 degrees C for 8-10 minutes until just golden.
3
Melt butter in a frypan and saute the bacon and leeks gently for 6-8 minutes.
4
Place pumpkin, bacon and leeks in pastry case.
5
Beat together eggs and cream then pour over vegetables and bacon.
6
Sprinkle with cheese and chives.
7
Bake in a moderately slow oven 160 degrees C oven for 30-35 minutes or until custard is just firm.
8
Stand for at least 10 minutes before removing from tin.
9
Serve warm or cool.

1441

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300g butternut pumpkin, chopped into 2cm cubes, Olive oil spray, 2 sheets shortcrust pastry, thawed, 20g butter, and more.

Yes, Roasted Pumpkin, Bacon and Leek Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin, Bacon and Leek Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions