Pumpkin quiche with blue cheese & thyme

(serves 4 to 6)
375 g shortcrust pastry (ready-rolled)

500 g meat of pumpkin or butternut squash

200 ml milk

4 eggs

200 g single cream

1 tbsp fresh thyme leavesnutmeg,

salt,

pepper

100 g blue cheese

Pre-heat oven to 200 C.

Cut the pumpkin/squash meat into bite-size chunks and spread on a baking tray lined with non-stick paper. Sprinkle with salt, then transfer to the oven and roast for about 30 minutes, until tender.Meanwhile, line a quiche dish or spring-form mould with the shortcrust pastry (if using store-bought, like me, it is not necessary to grease the dish beforehand, as the pastry contains enough fat for it to release easily once baked), then pierce pastry with a fork all over.Blind bake the pastry: line the pastry with grease-proof paper, fill with baking beans (or any pulses you have to hand - alternatively you can use a similar, smaller mould which will fit snugly into your dish).Once the pumpkin/squash is ready, remove from the oven, keep door open for 5 minutes to release the steam that has formed from the vegetables, then put in the quiche dish and bake for 10 minutes. Remove the lining and pulses/baking beans, then bake for another 5 minutes.Meanwhile, mix the pumpkin/squash meat with the milk in a blender, then beat the eggs and cream and fold in the vegetable purée. Stir in the thyme leaves, then season generously with salt, pepper and nutmeg to your liking.Pour into the pastry case, spread with the diced blue cheese (pushing the cheese in if you wish, as some will float depending on their density), then bake the quiche in the oven for about 45 minutes until set. When the pumpkin mix is starting to brown, cover with some alu-foil or grease-proof paper to prevent it from burning.Remove from the oven and leave to stand for 5-10 minutes.
Serve with a crisp salad on the side.

Found at: http://thepassionatecook.typepad.com