Wednesday, February 6, 2019

Pumpkin & Feta Quiche



A simple and delicious quiche. Even tastes great cold the next day.

Pumpkin & feta quiche
Serves 6

  • 500g butternut pumpkin peeled and cut into small cubes
  • 100g feta cheese crumbled
  • 1/4 cup grated parmesan cheese
  • 4 large eggs
  • 1 brown onion diced
  • 3 garlic cloves crushed
  • 1 cup milk
  • 1 1/2 sheets ready rolled shortcrust pastry
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper for seasoning
  • Olive oil

    1. Preheat oven to 200°c (180°c fanforced). Heat one tablespoon of olive oil in a frying pan over medium high heat and saute the onion for five minutes. After five minutes add the garlic and pumpkin, season with salt and pepper and saute for a further five minutes. Put aside.
    2. Line a deep pie dish with pastry, cutting off excess and lining the sides with the extra pastry.  Blind bake for 15 minutes.
    3. Place pumpkin, onion, crumbled feta, parmesan and parsley onto the base of the quiche. In a jug whisk together the eggs and milk and season with salt and pepper. Pour egg mixture over the top of quiche filling and bake in oven for 35-40 minutes or until set and golden on top. Allow to sit for 10 minutes before slicing. Serve with salad.

    Xo Bec

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