Find vegetarian heaven in this deliciously healthy quiche.
For the pastry: combine butter, flour, yolks and lemon juice in a food processor and blitz till combined. Add water in small amounts until a dough forms. Quickly knead the dough and then wrap in plastic wrap and chill in the fridge for 20-30 minutes. Roll out the pastry and line the tart case, fridge for 10 more minutes. Blind bake with pastry beads for 15 minutes, remove beads and cook for 5 more minutes.
For the filling: cube the pumpkin and toss in herbs and oil. Roast for 30 minutes or until tender.
Fry the asparagus and onion with some salt and pepper; allow to cool. Slice the sun-dried tomatoes into thin strips. Mix together eggs, cream milk and most of the cheese (save some parmesan to sprinkle on top). Arrange the vegetables into the pastry and pour in the cream.
Sprinkle remaining parmesan on top. Bake for 30 minutes
This recipe has not been edited or tested by the Bake Off Food Department
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