Family-sized roast pumpkin, spinach and feta quiche - Better Homes & Gardens Australia
This roast pumpkin quiche comes just in time for spring and the start of alfresco lunches. Here's how to make it.
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Cooking tools:
- Food processor
- Rolling pin
- Pastry weights
- Lamington pan
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Paring knife
- Mixing bowl
- Whisk
- Refrigerator
- Airtight container
- Zip-top bag
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
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