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Pumpkin and fetta mini quiches
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Unverified member recipe.
Ingredients:
  • 1/4 small pumpkin, peeled and cubed
  • 36.40 gm olive oil
  • 60.00 ml dukkah
  • 3 sheets frozen puff pastry, thawed
  • 4 free-range eggs
  • 126.25 gm cream
  • 62.50 ml tasty cheese, grated
  • 100g fetta, crumbled
  • Salt & pepper, to taste
  • 50g fetta, extra
  • 40.00 ml flat-leaf parsley, finely chopped, to serve
Instructions:
  • Preheat your oven to 180C. Roast the pumpkin for 30 minutes, then toss it in olive oil and sprinkle with dukkah or your favorite herbs and spices. Set aside.
  • Cut 12 puff pastry circles, each approximately 10 cm in diameter. Roll them out slightly with a rolling pin to reach about 11.5 cm in diameter.
  • Arrange the pastry circles in a greased 12-hole muffin tin, then evenly distribute the pumpkin among the holes.
  • Bake in the oven until the pastry is gently puffed and the bottom is golden brown, resembling blind baking. Remove from the oven.
  • In a bowl, whisk together eggs, cream, cheeses, salt, and pepper. Pour the cheesy mixture over the pumpkin. Top with extra feta and parsley, and bake until quiches are puffed and golden. Serve warm.

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