recipe

Roasted Pumpkin and Feta Quiche

This recipe is fool proof and is sure to please whoever you serve (that is, unless they don’t like pumpkin!!!) Whenever I have made it, it’s always been a hit. It doesn’t take long after the pumpkin has roasted, and is really easy to do! Give it a go, mmmmm.

1 sheet of shortcrust pastry
500g pumpkin, peeled & cut into 2.5 cm pieces
2 tsp olive oil
20g butter
1 red onion, sliced
1tsp ground cumin
150g feta cheese, crumbled
3 eggs, beaten
1 cup cream
1/8 tsp nutmeg
freshly ground black pepper
2 tblsp grated parmesan cheese

1. Line greased 22.-23cm flan tin with pastry, trim edges and prick base with a fork. Chill while preparing filling.
2. Toss pumpkin with olive oil and place on a baking paper lined tray. Roast in a moderate oven 180C for 40-45 minutes or until pumpkin starts to brown on edges. Cool.
3. Heat butter in a small pan, cook onion until golden, add cumin and cook for a further minute.
4. Roughly mash pumpkin and combine with onion and feta cheese. Place in pastry case, pour over combined eggs, cream and seasonings.
5. Sprinkle with parmesan cheese and bake in a moderately hot oven, 190C, for 10 minutes, reduce to 180C and cook for 15-20 minutes or until puffed and golden brown.
Serves 6 (but I find that its usually only 4, depending on who’s eating!)

Note: Ricotta cheese can be used in place of feta if preferred.

Shu-Xin Behr