Pumpkin and Feta Quiche
♡
Did you know?
Pumpkin was a prized autumn harvest staple in medieval England, often paired with cheese in festive pies.
Method
Preheat the oven to 190 °C (375 °F) and lightly grease a 23 cm (9‑inch) tart tin.
Combine the plain flour and cold butter (or dairy‑free spread) with 1 tbsp olive oil; rub together until the mixture resembles breadcrumbs, then add 2‑3 tbsp cold water and form a dough.
Roll the dough on a lightly floured surface, fit it into the tin, trim excess, and prick the base with a fork; blind‑bake on a baking sheet for 12 minutes.
In a bowl, whisk together the pumpkin purée, crumbled feta, eggs (or flaxseed eggs), double cream (or coconut cream), salt and black pepper until smooth.
Pour the filling onto the partially baked crust, spreading evenly.
Bake for 35‑40 minutes until the centre is set and the top is lightly golden.
Allow the quiche to rest 10 minutes before slicing and serving.
Nutrition per serving
Approximate values, not medical advice.
