Roasted Pumpkin, Bacon and Leek Quiche

• 300g butternut pumpkin, chopped into 2cm cubes
• Olive oil spray
• 2 sheets shortcrust pastry, thawed
• 20g butter
• 3 rashers bacon, sliced
• 3 leeks, washed and sliced
• 4 eggs
• 1 cup thickened cream
• 1 cup grated KRAFT Colby Cheese
• 2 tablespoons snipped chives

1. Place pumpkin on a lined baking tray, spray with oil and bake in a moderate oven 180 degrees C for 25 minutes or until just cooked.
2. Cut each sheet of pastry into 16 even squares and use to line a well oiled 28cm fluted loose- based flan tin, overlapping and pressing together to ensure there are no holes, prick well with a fork and bake in a hot oven 200 degrees C for 8-10 minutes until just golden.
3. Melt butter in a frypan and saute the bacon and leeks gently for 6-8 minutes.
4. Place pumpkin, bacon and leeks in pastry case.
5. Beat together eggs and cream then pour over vegetables and bacon.
6. Sprinkle with cheese and chives.
7. Bake in a moderately slow oven 160 degrees C oven for 30-35 minutes or until custard is just firm.
8. Stand for at least 10 minutes before removing from tin.
9. Serve warm or cool.

butternut pumpkin, olive oil spray, shortcrust pastry, butter, rashers bacon, leeks, eggs, cream, colby cheese, chives

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-bacon-leek-quiche-114460.aspx (may not work)