Sunday supper: Roast pumpkin and goat’s cheese pie

The chooks are squeezing out eggs at a dizzy rate this summer so I’ve been searching for ways to put them to use on the dinner table. Some school mum friends suggested a roasted vegetable frittata but I’m not so big on frittatas. Too eggy. I did like the roasted veggie idea though. So I came up with this roasted pumpkin and goat’s cheese pie. It’s a quiche, really. But quiches have such naff reputations these days that I’ve rechristened it.

Recipe: Roast pumpkin and goat’s cheese pie

1/2 butternut pumpkin, peeled and cut into chunks

1 red onion, peeled and quartered

olive oil

1 sheet of shortcrust pastry, thawed

6 eggs

1/2 cup cream

75g goat’s cheese, crumbled

few sprigs of thyme, leaves only

1 tablespoon pine nuts

METHOD: Preheat oven to 180C. Toss pumpkin and red onion in oil and roast on baking paper until tender. Allow red onion to cool slightly, then roughly chop. Press pastry into a pie dish. Arrange onion, pumpkin and goat’s cheese over the pastry. Beat eggs with cream. Stir in thyme. Pour mixture over pumpkin. Sprinkle with pine nuts. Bake until centre is firm. About 30-40 minutes. Serve with rocket leaves.