Family-sized roast pumpkin, spinach and feta quiche - Better Homes & Gardens Australia

Ingredients

• 550g Kent pumpkin, cut into 3cm pieces
• 1 red onion, cut into wedges
• 1/2 tsp smoked paprika
• 1 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 60g baby spinach leaves, chopped
• 300g tub marinated feta, drained and coarsely crumbled
• 8 free-range eggs, lightly whisked
• 3/4 cup thickened cream
• 1/2 cup milk
• 1/4 cup finely grated parmesan
• Mixed salad leaves and basil, to serve
• Shortcrust pastry
• 2 cups plain flour
• 225g chilled unsalted butter, chopped
• 1 free-range egg
• 1 egg yolk (from free-range egg)
• 1–11 /2 Tbsp iced water