Pumpkin, gruyere and sage quiche with a potato crust
Are you looking for a quiche with a gluten-free crust? Try out this delicious pumpkin, gruyere and sage quiche with a potato crust, made using Yallamundi Farm Organic eggs.
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Ingredients
- 600g kent pumpkin, seeds removed and cut into wedges 3-4 cm thick
- Drizzle of olive oil
- Salt and pepper to season
- 450g potatoes
- 2 tablespoons olive oil
- ¼ teaspoon each fine salt and cracked black pepper
- 20g butter
- Small handful fresh sage leaves
- 4 Yallamundi Organic Large Free-Range eggs
- 125ml milk
- Salt and pepper for seasoning
- 80g gruyere cheese, rind removed and cut into cubes
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