Name: Pumpkin, Spinach and Fetta Quiche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 shortcrust pastry case; 1 tbs olive oil; 1 onion finely chopped; 1 garlic clove crushed; 1 tsp fresh rosemary chopped; 2 cups baby spinach firmly packed; 100 g pumpkin roasted cut into 3cm pieces; 100 g fetta crumbled; 1/4 cup bottled char-grilled capsicum chopped well drained; 3 eggs; 1/3 cup cream; 2 tbs parmesan cheese; 1 pinch freshly ground black pepper *to season

by Pampas Last updated on 10/06/2021

A filling and tasty quiche that's perfect as a midweek meal. - Pampas

Ingredients

1 Pampas shortcrust pastry case
1 tbs olive oil
1 onion finely chopped
1 garlic clove crushed
1 tsp fresh rosemary chopped
2 cups baby spinach firmly packed
100 g pumpkin roasted cut into 3cm pieces
100 g fetta crumbled
1/4 cup bottled char-grilled capsicum chopped well drained
3 eggs
1/3 cup cream
2 tbs parmesan cheese
1 pinch freshly ground black pepper *to season

Method

Step 1

Preheat oven to 180˚C conventional or 160˚C fan-forced. Place pastry case on an oven tray (do not remove foil) and bake for 10 minutes.
Step 2

Meanwhile, heat olive oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, rosemary, spinach and pepper and stir for 1 minute or until spinach has just wilted.
Step 3

Place onion mixture, pumpkin, feta and capsicum on base of pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into pastry case. Sprinkle with parmesan cheese and bake for 25 minutes or until set.