Had quite an efficient day don’t you know; Sleep-in, walk on the beach, I even folded the mountain of washing that had been taunting me for weeks.

Mum dropped off two dozen happy-chicken eggs so I thought I’d share a recipe for a Sunday eh? I don’t know what you call this – it has no crust – ensuring it is gluten-free but follows the line of a quiche. Not dairy free. Tart or Quiche? I dunno.

You need;

• 10 eggs
• one red onion
• 2 cups pumpkin peeled and cubed
• 1 block of feta
• one pottle thingy of sour cream
• salt and pepper
• olive oil

1. Cube the pumpkin roughly, chop the red onion into big chunks and coat the liberally with olive oil. Set in the oven to bake until tender at 180 degrees.
2. While the veg is cooking whisk the sour cream in with all of the eggs.
3. Chop the Feta in to chunks and grease the base of your quiche dish.
4. Layer the feta with the pumpkin and onion, pour the eggy mixture over the top and bake until golden brown on top.
5. Serve with Salad and ice cold white wine (if you drink).

YUM.

It was so yummy that I had a conversation with the GD about having a couple of meat free days a week – you know because environment and budget stuff – and we agreed that I could probably make yummy things that this once or twice a week.

Then the smallest child woke up and cried for nearly an hour because he wanted Meat. ‘MEAT I WANT MEAT! WHERE IS THE MEAT. WHY DIDN’T YOU COOK MEAT, I WANT MEAT, NO HAM AND CHEESE SANDWICH ISN’T MEAT. I WANT MEAT’ (quiet sobbing) ‘meat, meat, snuffle snuffle, meat’ Real tears streaming off of his chin.