Ingredients

• Pumpkin (skin removed and diced 1x1inch) – 300g
• Olive oil – 2tb sp.
• Salt – to season
• Cracked black pepper – to season
• Unsalted butter – 30g + extra to for the baking tin.
• Brown onion (sliced) – ½
• Short crust pastry – 1.5 sheets.
• Götzinger Wood Smoked Kabana (sliced into 2cm thick pieces) – 200g
• Eggs – 5
• Thickened cream – 300ml
• Goats cheese – 70g

Method 

1. Heat the oven to 180°
2. Scatter the cubes of pumpkin on a lined tray, then drizzle the olive oil over the top. Season with salt and pepper and toss.
3. Put the tray in the oven for 30-40 minutes until the pumpkin is soft and golden.
4. In a fry pan, melt the butter and add the onions.
5. Cook on a low – medium heat until the onions are soft and translucent – season with salt.
6. Remove the pastry from the freezer and allow for it to thaw.
7. Soften the extra butter in the microwave (until it is soft not melted), then brush the inside of the baking tin until all the inner surfaces are brushed with butter.
8. Line the tin with the thawed pastry, and over lap any gaps with the extra half sheet of pastry- press down to mold any seems together. Carefully remove any overhanging pastry from the edges of the tin.
9. Doc the pastry by pressing small holes into the pastry base with a fork. Line the pastry with baking paper and then fill with the baking beads.
10. Bake the pastry for 15 minutes.
11. Remove the pastry from the oven then remove the beads and baking paper.
12. Fill the empty pastry shell with the onion, pumpkin and pieces of kabana.
13. Whisk the eggs and the cream together in a large bowl, and season with salt and pepper.
14. Pour the quiche mixture into the tart shell till it is full but not overflowing.
15. Dot pieces of the goats cheese on top of the quiche.
16. Bake in the oven for 35 minutes.
17. Remove from the oven and allow to rest for 5 minutes before serving.