Sliced pumpkin in 1-cm (1/2-inch) pieces with its skin removed, onions, olive oil, garlic, salt, pan-roasted mixture of everything in a non-stick skillet until lightly golden in color and cooked. Eggs, cream, milk, herbs and mustard are whisked together, seasoned with salt and freshly ground pepper, set for putting on the crust.
All vegetables are arranged over the base with egg mixture poured on the vegetable and sprib\nkle with parmesan. Finally, bake for 35 to 40 minutes till the filling is golden brown. Enjoy! Recipe adapted from Homestyle Vegetarian by Murdoch Book edited by Ju via The Little Teochew.