Pumpkin and Zuccassidy Cluiche

Breakfast, Pie, Survivor, Survivor 43, TV, TV Recap

Previously on Survivor after Jesse was felled and sent to the jury by Gabler, the final three awoke on Day 26 and toasted making it to the end. They then obviously pivoted to talking through their strategies when facing the jury before taking their places at the final tribal council. While the jury assured them all their votes were up for grabs, Gabler appeared to be playing into what they wanted to hear and charmed them more and more with each answer. On the flipside, Cassidy’s strong game was called into question by the jury while Owen was ignored for having zero sway over the direction of the season. Which was enough to land him as the second runner-up.

While poor Cassidy scored a sole vote from her ally James, leaving her shocked to finish as the runner-up behind Gabler. Who turned out to really play like the Ali-gabler.

As Probst and Co continued to reset, I pulled Cassidy in for a massive hug and immediately broke down in tears, devastated to have not had another iconic young, pretty, crafty winner join the club. Despite absolutely dominating the season and pulling off a revenge arc third only to Shonee and Arya Stark, the jury weren’t convinced that she was their winner and tragically shut her out of the vote despite her bestie James.

Thankfully despite her disappointment at the outcome, Cass assured me that she truly is proud of herself for all that she achieved throughout the season and for now being her own inspiration and to all the young fans out there. Which was well and truly enough to get us in the festive spirit to toast her success with a hearty, comforting Pumpkin and Zuccassidy Cluiche.

The light eggy ricotta melds perfectly with the sweetness of the veggies to give you a quiche so jam-packed full of flavour, even the most ardent of bacon lovers won’t be able to argue against.

Enjoy!

Pumpkin and Zuccassidy Cluiche
Serves: 8.

Ingredients
olive oil
1 onion, diced
2 zucchinis, quartered lengthwise and halved
1 sweet potato, diced
1 cup butternut pumpkin, diced
2 sheets shortcrust pastry
8 eggs
¾ cup heavy cream
1 cup ricotta cheese
salt and pepper, to season
½ cup vintage cheddar, grated
tomato relish, to serve

Method
Preheat the oven to 160°C.

Pop a lug of olive oil in a skillet over medium heat and saute the onions until soft and sweet. About five minutes or so. Place the zucchini, sweet potato and butternut on a lined baking sheet, drizzle with some olive oil and pop them in the oven to roast for about half an hour or until golden. Remove both from the heat to rest.

Cut each pastry sheet in quarters and press into individual pie dishes. Prick the bases with a fork, line with some baking sheet and fill with pastry weights and blind bake for 10 minutes before removing the pastry weights and cooking for a further couple of minutes to brown.

Whisk the eggs, cream and ricotta in a bowl with a good whack of salt and pepper. Sprinkle the onion into the prepared dishes, followed by the sweet potato and pumpkin and finally the zucchini. Add in the cheesy egg mixture and sprinkle with a little bit of the cheddar. Transfer the dishes to a baking sheet and pop in the oven to bake for half an hour, or until golden and set.

Remove from the oven and allow to rest for five minutes before slathering with some tomato relish and devouring through the disappointment.


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