Mini pumpkin, leek and green pesto Gouda quiches

Ingredients

Preparation

Method Wash the leek, cut in half lengthways and then into thin strips. Peel and grate the pumpkin with a coarse grater. Cook the leeks in a saucepan with a little oil over a low heat until soft. Add the pumpkin, season with salt, cover and cook for 10 minutes. Meanwhile, line the quiche moulds, which have previously been greased with oil and floured, with the shortcrust pastry. Pierce the dough with a fork and bake at 180ºC for 8 minutes. Cut the cheese into dice. Break the eggs into a bowl and lightly beat. Add the cream to the saucepan with the leek and pumpkin, and bring to the boil. Pour the hot mixture little by little over the eggs, stirring constantly. Season with salt and pepper. Fill the quiche bases with the mixture, and irregularly scatter with pieces of cheese. Bake at 180ºC for 7-8 minutes or until the mixture is set.

Notes: These same quantities can be used to make a large quiche.

Tip: Fold the leftovers of pastry gently around the mould to prevent them from falling inwards during cooking.