Low Carb Brie, Leek and Pumpkin Quiche

Okay this is something I have just discovered. It is a recipe from an old Goodtaste mag but minus the carbohydrates.

I just can't stop going on about it LOL I have shared it on my website (link in title above, for anyone interested) but dang I think you guys need to try it too, it really is that good and its the kind of recipe that grows on you each time you make it. I think I will make it tommorrow :)

I have a quick reference chart here to help you with any conversions: Measurements and Conversions

Give this a try, if you havn't had Brie before, the first couple of mouthfuls may seem a tad unusual but trust me it grows on you!


Brie, Leek & 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 heaped 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 oven for around 25-30mins until top is golden.