Name: Pumpkin, spinach and feta quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 1 Shortcrust Pastry Case; 18.20 gm olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 1 tsp fresh rosemary, chopped; 500.00 ml baby spinach; Black pepper, freshly ground; 100g roasted pumpkin, cut into 3cm pieces; 100g Dairy Cheese Feta Australian Style; 62.50 ml chargrilled capsicum, well-drained, chopped; 3 eggs; 83.33 gm cream; 40.00 ml parmesan cheese (see notes)

Pumpkin, spinach and feta quiche

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Vegetarian quiche: Easy weeknight dinner, tasty work lunch leftovers.

Ingredients:

1 Shortcrust Pastry Case
1 onion, finely chopped
1 clove garlic, crushed
1 tsp fresh rosemary, chopped
500.00 ml baby spinach
Black pepper, freshly ground
100g roasted pumpkin, cut into 3cm pieces
100g Dairy Cheese Feta Australian Style
62.50 ml chargrilled capsicum, well-drained, chopped
83.33 gm cream
40.00 ml parmesan cheese (see notes)

Instructions:

Preheat the oven to 180C conventional or 160C fan-forced. Place the pastry case on an oven tray with foil intact. Bake for 10 minutes.
Heat olive oil in a pan over medium heat. Sauté onion until soft. Stir in garlic, rosemary, spinach, and pepper, and cook until spinach wilts.
Spread the onion mixture, pumpkin, feta, and capsicum evenly over the pastry base. Combine the eggs and cream in a bowl and whisk together. Pour the egg mixture over the filling. Top with a generous sprinkle of Parmesan cheese.
Bake for 25 minutes until firm.

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