Preheat oven to 180C Fan Bake

Cut pumpkin into small cubes, drizzle with a little olive oil and season with Man Grind. Bake for 15 minutes until fork tender

Saute leek in a drizzle of olive oil for about 5 minutes until softened and lightly brown

To prepare the pastry case of the quiche, line your quiche tin with the defrosted pastry, prick the bottom multiple times with a fork. Cut strips of pastry to patch up any pieces that don't quite fit the tin. We made 4 large individual quiches (we intended to make one large but misplaced the bottom of our quiche tin)

Line the pastry case or cases with baking paper and fill with a little rice, beans, or pastry weights to blind bake the pastry. We have a container of blind baking rice that we reuse for this purpose only. It is critical that you line the pastry with baking paper. DO NOT pour rice ontop of the pastry and bake.

Pop the tin in the oven and bake for about 15 minutes to blind bake

Remove the pastry from the oven and carefully remove the baking paper and rice. Keep the pastry in its tin still 

Layer the leeks in the bottom of the pastry case or case

Add diced roasted pumpkin

In a bowl whisk together eggs and cream, season with a little Man Grind. Pour into the quiche

Crumble over feta and sprinkle with a little Mother Dukkah.

Bake for about 20 minutes or until the egg is set in the middle.

Serve with a side salad and your favorite relish