Recipe Quiche Pumpkin And Feta

Scatter 1 cup 150 g of roasted pumpkin cubes and half of the feta cheese in the pre baked pie crust.

Recipe quiche pumpkin and feta. Top pumpkin with the spinach and onion mixture. Add garlic rosemary spinach and pepper and stir for 1 minute or until spinach has just wilted. Store in an airtight container in the fridge for 2 3 days.

Combine pumpkin and 2 tablespoons of oil in a large bowl. Grease and line a 30x10cm loose bottom quiche dish. The quiche should feel firm when lightly pressed in the centre.

Cook in the oven for 20 minutes or until cooked through and golden on top. Pour the egg mixture over the grated cheese. Prick the base all over with a fork.

Into the cooled pastry shell still in the quiche pan scatter the slightly cooked pumpkin the crumbled feta and spinach then drape over the caramelised onion. Place the cream milk eggs dijon mustard salt and pepper in a large bowl and whisk together until smooth. Add onion and cook stirring occasionally until soft.

In a small bowl add the eggs cream and parmesan and whisk together lightly. Press the dough into the tin and trim the edges. Pre heat the oven to 175c 347f fan forced.

In a large frying pan add remaining oil and on a medium heat sweat down your garlic leek and sage for 5 7 mins until soft and translucent. Flour the bench and roll out the dough to about 3mm thick and long and wide enough to cover the tin. Preheat oven to 200 c fan forced.