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Roasted pumpkin, feta and sage quiche
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Satisfying vegetarian quiche with roasted pumpkin, tangy feta, and fragrant sage for a delicious dinner.
Ingredients:
  • 750g pumpkin, peeled, cut into 1.5cm-thick slices
  • 20 sage leaves
  • 18.20 gm Brand Pure Olive Oil
  • 2 1/2 sheets Brand Short Crust Pastry, partially thawed
  • 1/2 bunch silverbeet, leaves trimmed
  • 12 eggs
  • 252.50 gm thickened cream
  • 200g Australian feta, crumbled
  • Green salad, to serve
Instructions:
  • Preheat oven to 220C (200C fan-forced). Place pumpkin and sage on a lined baking tray. Drizzle with oil, season, and bake for 20 minutes until tender.
  • Prepare the 20cm springform pan by lining it with pastry that extends 1cm higher than the side of the pan. Using your fingers, crinkle the overhanging pastry. Line it with baking paper and fill it with pastry weights or rice. Reduce the oven temperature to 190˚C (170˚C fan) and bake on a baking tray for 10 minutes. Remove the weights or rice and paper, then bake for an additional 10 minutes or until the pastry is light golden.
  • Boil silverbeet in water for 1 minute until wilted, then refresh in ice water, drain, and pat dry before shredding.
  • In a medium bowl, combine eggs and cream, then whisk until smooth. Finely chop half of the sage and season the mixture. Layer one-third of the pumpkin, silverbeet, and feta in the pastry shell. Sprinkle with the chopped sage. Repeat the layering process. Pour the egg mixture over the layers. Top with the remaining pumpkin, silverbeet, feta, and whole sage leaves. Bake for 1 hour and 10 minutes, or until golden and set. If needed, cover with foil to prevent overbrowning. Let it stand for 10-15 minutes. Slice with a serrated knife and serve with a side salad.

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