Brie, Leek and Pumpkin Quiche

I made this last night, I got the idea from an old Goodtaste Mag but I left out the pastry!

Took me a couple of mouthfuls to adjust (never had Brie before) but after that it was good though I still might experiment a little more. I had to make something else for Ryan though, he was not keen on the Brie LOL

Brie, Leek and Pumpkin Quiche

2 Leeks, pale part only
200g pumpkin, peeled
250g Double Brie
300ml carton of pure or double cream (basically you want a cream that has between 45-60% fat and no thickeners added!)
4 eggs
butter
olive oil
1 Tbl Mustard powder

Preheat oven to 180C

Cut leeks in half lengthways and give a good wash then slice thinly. Fry in a pan with some butter and olive oil untill soft. Put in a buttered quiche dish.

Cube pumpkin in 1 cm cubes and fry in pan with some butter and olive oil until brown then add the mustard and fry for another 2 minutes. Place on top of leek in quiche dish.

Whisk up eggs and cream then season with a little salt. Pout over leeks and pumpkin.

Slice Brie lengthways then place over egg mixture in a nice pattern and chuck in over for around 25-30mins until top is golden.