Tomato and Pumpkin Quiche

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A delicious combination of flavours with crumbly oatmeal pastry.


  • 1 oatmeal pastry case, baked blind
  • 50 g/2 oz/4 tablespoons butter
  • 225 g/½ lb pumpkin flesh, cut into small cubes
  • 450 g/1 lb tomatoes, peeled and seeded
  • 1 bunch of basil leaves
  • 3 eggs
  • 300 ml/10 fl oz/ cups single/light cream
  • 50 g/2 oz/½ cup Gruyère cheese, finely grated seasoning to taste


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Heat the butter in a pan and cook the pumpkin for 5 to 6 minutes until it is crisp on the outside and has just begun to soften in the centre. Chop the tomato flesh coarsely and add to the pumpkin. Chop the basil leaves finely and add these with the rest of the ingredients. Stir thoroughly and pour into the pastry case. Bake for 25 minutes.