Autumn Vegetable and Egg Bakes

Roll out the pastry on a lightly floured surface to 0.5 cm | 0.25" thickness and cut out four rounds. Use it to line individual quiche tins.

Line pastry cases with greaseproof paper and weigh down with baking beans. Rest in the fridge for 30 minutes.

In a saute pan, fry the onion in olive oil until soft. Add the pumpkin flesh to the frying pan, add a little water, salt and pepper, ground coriander and a sprig of thyme, cover and cook until soft stirring occasionally. Remove from heat and mash with a fork.

In a bowl, beat together the eggs, double cream, creme fraiche, seasoning and ground nutmeg.

Add the grated Comte cheese, mashed pumpkin and chopped coriander, mixing well.

Spoon the mixture into pastry case and bake in oven at 200°C | 400F | gas 6 for 25-35 minutes until golden brown.