Author Notes
I love making these at least once a week as they refrigerate really well and are delicious hot or cold. They are quick and easy to make and are perfect for the lunch box or even as a party snack. —Sandra Ramacher
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Ingredients
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1 cup
pumpkin - peeled and diced
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1 1/2 tablespoons
butter
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3/4 cup
leeks - chopped
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1 tablespoon
honey
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1
clove garlic
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10
eggs
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1/3 cup
parmesan cheese - grated
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1/3 cup
french cream or cream
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salt & pepper to taste
Directions
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Dice pumpkin into 1 cm/½ inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften.
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Drain and set aside.
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Heat the butter in a small skillet and add the chopped leeks. Stir and sauté about 2 minutes - until the leeks start to wilt.
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Add the honey and garlic, and cook, stirring for 3 – 4 minutes. Remove from heat and set aside.
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In a large bowl combine the eggs, parmesan and french creamˆ, and mix well.
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Add the pumpkin and leeks, and season to taste.
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Pour the mixture into the prepared muffin tin and bake for 30 – 40 minutes until the tops of the pies feel firm.
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Remove from the oven and let cool for a few minutes before removing from the moulds.
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Serve at room temperature or cold. Refrigerate in an airtight container.
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