Pumpkin, Thyme & Hazelnut Quiche
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Ingredients
- 250g pumpkin cubed
- 1 tsp olive oil divided
- salt & pepper, to taste
- 2 sheets of filo pastry (or gluten free)
- 4 large eggs
- 1 ⁄ 3 cup (75ml) milk, reduced fat (or dairy-free alternative)
- 40g feta crumbled
- 1 tbs hazelnuts (peeled) chopped
- 1 sprig of fresh thyme leaves picked (or 1/2 tsp dried thyme)
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