the epic newcastle trip really threw my cooking and eating routine out. i think there were some days where i survived on just hot chips and tomato sauce alone.

and then once i got back home life kept on spinning, until thursday night when i firmly decided i was going to have a home cooked meal, regardless. so, after a few beers in newtown i finally made it home, sought inspiration in the poor excuse for a full fridge, and came up with this tasty quiche. most of the veges are from the food box, which means they’d been there for a week and a half at least, but they were salvageable.

a 10pm dinner that was well and truly worth the wait.

pumpkin, leek, mushroom and feta quiche
blind bake the quiche base in a quiche dish – i used a sheet of puff pastry which was a bit silly because it puffed up, but did the job still.
peel and chop a piece of pumpkin (about a 1/4) into small cubes (about 1cm). roast these in the oven in olive oil
thinly slice the white part of a leek, and slice a handful of (fresh) shiitake mushrooms. saute these with a chopped clove of garlic until soft and golden
break 4 eggs into a bowl, add a splash (maybe 1/4 cup?) of milk and whisk together.
add the roasted pumpkin, fried leeks and mushrooms, and a block of chopped fetta. i also added some tamari and pepper for flavour, and at the last minute decided to add some chopped parsley and mint.
stir it all through, pour it into the pre-baked base, and cook at about 200 degrees until set.
this set really well – i don’t know if it was the ratio of veges to egg, or the temperature (higher than usual) but it was very satisfying!