This roasted pumpkin, feta and sage quiche makes a hearty vegetarian dinner.
- Preheat oven to 220C (200C fan-forced). Arrange pumpkin and sage on a baking tray lined with baking paper. Drizzle with oil and season. Bake for 20 mins or until tender.
- Meanwhile, line a 20cm springform pan with pastry to come 1cm higher than the side of pan. Trim excess, then use your fingers to crinkle overhanging pastry. Line with baking paper and fill with pastry weights or rice. Reduce oven to 190˚C or 170˚C fan. Bake on a baking tray for 10 mins. Remove weights or rice and paper. Bake for further 10 mins or until pastry is light golden.
- Meanwhile, cook the silverbeet in a saucepan of boiling water for 1 min or until wilted. Drain and refresh in a bowl of iced water. Drain. Pat dry with paper towel. Coarsely shred.
- Whisk eggs and cream in a medium bowl. Chop half the sage. Season. Layer one-third of pumpkin, silverbeet and feta in pastry shell. Sprinkle with chopped sage. Repeat to make another layer. Pour over egg mixture. Arrange remaining pumpkin, silverbeet, feta and sage leaves on top. Bake for 1 hr 10 mins or until golden and set, covering with foil if necessary to avoid overbrowning. Stand for 10-15 mins. Cut slices with a serrated knife and serve with salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set