Mini Pumpkin and Cherry Tomato Quiches

I tried out a new recipe today.  I don’t mind these cold but they were probably nicer hot (they are from one of those Philadelphia cookbooks you can get free when you buy a pile of their products…


300g butternut pumpkin, peeled and cut into 1 cm cubes

Olive Oil spray.

Place pumpkin onto a tray, spray with oil and bake for 15 minutes or until tender.


12 slices of white bread, crusts removed and rolled flat and press into a muffin tray.  (Please note, mine were not cooperating and kept breaking and I lost my patience.  I used squares of puff pastry and found that this was yummy).

12 cherry tomatoes halves.  Put these tomatoes and the pumpkin into the pastry cases.

Mix 3 eggs, 1/2 cup cream 2 tablespoons chopped chives and 125g cream cheese.  Pour over the top of the tomatoes and pumpkin.

Bake in a hot oven (200 degrees) for 15-18 minutes or until golden.  Cool slightly and serve hot or cold.



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