Topping:

• 30g butter
• 2tsp oil
• 1 clove crushed garlic
• 1 tsp each of garam masala and curry powder
• ½ tsp cumin seeds
• Pinch of cayenne
• ½ raw cashew nuts, chopped
• ½ tasty cheese
• ½ cup finely grated parmesan

For the quiche:

• 150 g kumara (cut into cubes and steamed until tender)
• 30 g butter
• ¼ tsp each garam masala and tumeric
• 1 small leek
• 1 ½ tsp flour
• 1 ½ tsp vegetable stock powder
• 1/3 cup milk
• 2 lightly beaten eggs
• 2/3 c cooked mashed pumpkin (approx 200g)

Prepare the topping first by browning all the ingredients in a pan. Cool and then add the cheeses.

Slice and cook the leek until tender with the butter and spices for the base. Gradually stir in the milk, stock and flour and cook until it is thickened. Cool and then in the kumara, potato and eggs. Mix well and pour into a greased quiche dish and make for about 15 mins at 180C. Remove the dish from the oven and sprinkle over the topping and cook for a further 5 minutes or until golden and set.

• 1 ¼ c plain flour
  Pinch of cayenne pepper
  175 g chilled butter
  1 cup grated parmesan
  2/3 c walnut pieces

Preheat the oven to 180C (or 160C fan forced). Place the flour cayenne and butter in a food processor and mix until a fine crumb forms. Add parmesan, toasted walnuts and a tablespoon of iced water and pulse until the mixture forms a ball.

Roll out the dough to about 1 cm thick and cut into shapes. Bake for 15 mins or until golden.