Tuna Leek and Pumpkin Quiche

Ingredients (serves 6)

• 2 sheets ready-rolled shortcrust pastry, partially thawed
• 200g butternut pumpkin, peeled, cut into 1cm pieces
• 2 tablespoons olive oil
• 1 medium leek, trimmed, halved, washed, sliced
• 1/4 cup frozen peas, thawed
• 425g can tuna in springwater, drained, flaked
• 8 eggs
• 1/2 cup reduced-fat sour cream

Method

1. Place a large baking tray in the oven. Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 5cm-deep, 25cm (base) round, fluted, loose-based flan tin with pastry. Trim excess pastry. Place tin in freezer for 20 minutes or until frozen.
2. Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce temperature to 180°C/160°C fan-forced.
3. Combine pumpkin and half the oil on a baking tray. Bake for 20 minutes or until tender. Set aside. Meanwhile, heat remaining oil in a frying pan over medium heat. Cook leek for 5 minutes or until tender.
4. Arrange pumpkin, leek, peas and tuna over pastry. Using a fork, beat eggs, sour cream and salt and pepper in a jug. Pour egg mixture over vegetables. Bake for 45 to 50 minutes or until just set. Serve.