Pumpkin, spinach and feta quiche

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

Recipe «Pumpkin, spinach and feta quiche» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.