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Prosciutto, pumpkin and basil quiches
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Whip up a crowd-pleasing dish in no time - guaranteed portion equality!
Ingredients:
  • 3 sheets frozen shortcrust pastry, partially thawed
  • 200g Kent pumpkin, peeled into ribbons
  • 6 thin slices prosciutto, torn
  • 7 eggs
  • 58.75 gm sour cream
  • 125.00 ml finely grated parmesan
  • 40.00 ml chopped fresh basil leaves, plus extra leaves to serve
Instructions:
  • Prepare twelve fluted flan tins with a 6cm round base by greasing them generously.
  • Cut each pastry sheet into 4 squares. Use the squares to line the base and sides of individual tins, trimming any excess pastry. Place the tins on a baking tray and refrigerate for 20 minutes.
  • Preheat oven to 200°C (180°C fan-forced).
  • Layer the pumpkin ribbons and prosciutto in a beautiful swirling pattern in the prepared cases.
  • In a large jug, combine eggs, sour cream, 1/3 cup parmesan, and basil, then season with salt and pepper. Pour mixture over pumpkin and prosciutto. Sprinkle remaining parmesan on top. Bake until golden and filling is set, about 15 to 20 minutes.
  • Allow the quiches to cool in the tins for 5 minutes. Gently remove the quiches from the tins and serve sprinkled with extra basil.

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