Pumpkin, spinach and feta quiche

Cooking Vegetarian Pumpkin, spinach and feta quiche

This vegetarian quiche is perfect for a weeknight dinner and the leftovers make a great work lunch as well.

Lables: Vegetarian Fish free Peanut free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C conventional or 160C fan-forced. Place case on an oven tray (do not remove foil). Bake 10 minutes.
  2. Meanwhile, heat olive oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, rosemary, spinach and pepper and stir for 1 minute or until spinach has just wilted.
  3. Place onion mixture, pumpkin, feta and capsicum on base of pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into pastry case. Sprinkle with Parmesan cheese.
  4. Bake 25 minutes or until set.

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1 Pampas Shortcrust Pastry Case
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp fresh rosemary, chopped
2 cups baby spinach
Black pepper, freshly ground
100g roasted pumpkin, cut into 3cm pieces
100g feta cheese, coarsely crumbled
1/4 cup chargrilled capsicum, well-drained, chopped
3 eggs
1/3 cup cream
2 tbsp parmesan cheese

Adv

Autors
Preparation time
15
Cooking time
45
Difficulty
Super easy
Serves
4 people
Method
Baking
Category
Vegetarian
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