I would like to make a pumpkin quiche but haven’t a clue how to do it. Can chef help?

Pumpkin can be a little watery and flavourless, so the best way to get some pumpkin into a quiche without it getting soggy is to give it a good roast in the oven. Take a good sized wedge of pumpkin, remove the skin and the seeds. Cut into a 1cm diced, drizzle with olive oil, season with salt and pepper and place in a hot oven until golden brown and soft. When you remove from the oven, stir through some roughly chopped coriander, then allow to cool. In a separate bowl, whisk together 4 whole eggs with 250ml double cream. Season with some grated nutmeg. Either make your own pastry and pre-baked the case or use a ready baked quiche case. Add your diced pumpkin, then fill with the egg mixture. Bake at 160C for about 30 minutes or until the quiche is set and golden brown. Allow to cool before removing from the tin.