• 1 crust from Tony's Food (Found in any supermarket in Beirut)
• 2 cups heavy cream
• 4 slightly beaten eggs
• 1/3 cup chopped spring onions
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Cheddar cheese
• 1/2 cup shredded mozzarella cheese
• a handful of crumbled goat cheese
• half a small pumpkin, pealed

Method

Start by rolling out the crust into your baking pan, ligned with parchment paper. Perforate with a fork several times and add some baking beads. Bake empty for 15 mins. In the meantime, add the quiche ingredients to a bowl, one after the other and gently mix. Poor the mixture into your pre-baked crust then pop in the oven for a good 10 mins or until the mixture starts to hold together. Prepare your pumpkin by peeling and slicing. The top part of the pumpkin slices has to be somewhat narrow and pointy while the top bottom plat. Remove the quiche from the oven and start assembling the pumpkin slices. Reconstruct them to resemble a whole pumpkin. You might want to use some toothpicks to hold the structure still. Cover the pumpkin with aluminum fold and bake covered for 15 mins. For the last few minutes, remove the aluminum foil and let the pumpkin darken in color just a bit. You may want to prepare some decorations with the leftover shell dough. I prepared some large leaves and baked them separately, brushed with eggwash for a beautiful color.