Pumpkin and Fetta Quiche

Ingredients:

2 sheets thawed puff pastry
500g pumpkin
3 stalks spring onion
250g fetta
3 rashers bacon
3 eggs
2 tomatoes
Pepper
Olive oil

Method:

Lightly oil 23cm flan dish and line with the pastry, you may need to cut and arrange pastry.
Peel pumpkin and boil, then drain and cool set aside.
Roughly chop bacon and fry in a little olive oil, add onions and cook until onions are tender.
Crumble fetta and put aside, mash cooked pumpkin and lightly beat the eggs.
Now mix all the ingredients until combined.
Pour filling into prepared flan dish.
Thinly slice tomatoes and arrange over the top, season with pepper.
Bake in moderate oven about 30 mins or until set.