Pumpkin and feta quiche

Prep: 10 mins
Cook: 60 mins
Pumpkin and feta quiche

240g plain flour
125g butter
Good pinch salt
1 beaten egg
2 tablespoons water

600g chopped pumpkin
2 tbsp olive oil
1 large onion, finely chopped
150g baby spinach
5 eggs
180ml cream
1/4 tsp nutmeg
120g feta cheese
100g grated
Salt and pepper, to taste

Preheat your oven to 200C.

Place pumpkin cubes on a large lined baking tray and drizzle a tablespoon of oil over them. Toss pumpkin to coat in oil and season with salt and pepper. Roast in the oven for about 30 minutes,

Over a medium heat, sauté the onions in a frying pan until soft. Add the spinach and cook until wilted.

Make the pastry by melting the butter, water and salt in a saucepan, and then bring it to the boil. Place the flour in a bowl and add the boiled butter and egg mixing well to form a dough.

Sprinkle some flour on your counter, remove the dough from the bowl  and ease into a round of pastry. Roll out large enough to fit the pie dish.

When the pumpkin is ready, spread it over the pastry to make the first layer of the quiche. Add the onion and spinach mixture over this and finally crumble the feta cheese on top.

In a bowl, whisk together the eggs, cream, nutmeg and some salt and pepper. Pour into the pie dish over the vegetables and feta.

Sprinkle the cheddar over the top and cook in the over for 25-30mins.

Serves
4

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Flour, Eggs, Vegetables

Recipe Type
Dinner, Snacks, Pies, Vegetarian

Cuisine
French

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Moderately Easy

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