Squash Quiche with Broccoli, Walnuts and Pomegranates


Prep and Cooking: 1 hour 20 min


  • 1 kg squash
  • 1 leek
  • 8-10 small broccoli florets
  • pomegranate

From the cupboard:

  • 1 sheet of shortcrust pastry (ready made)
  • 50g walnuts
  • 200g cheddar cheese
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon dried garlic
  • Splash of soy sauce


  1. Peel the squash and cut in cubes. Stir fry in a pan until softened.
  2. Add roughly chopped leeks and keep stir frying for about 2-3 min. Stir in crashed walnuts. Season with paprika, cumin, dried garlic and soy sauce. Set aside to cool down
  3. Bake the pastry base following the instructions on the package
  4. When the the pastry case is ready pour in the stir fried squash mixture. Place in the broccoli florets and bake for about 15 min on 180 C.
  5. Switch off the oven and sprinkle the grated cheddar. Leave in the hot oven for about 3-4 min
  6. Sprinkle with pomegranate seeds and serve warm

Recipe design by Pavlina

Image: Nicole Angarev