COX Cooking

Pumpkin quiche with feta

Ingredients:

1 ready-made quiche or shortcrust pastry (if you don’t have much time), otherwise you can of course make your own quiche pastry

400 g pumpkin (e.g. Hokkaido or butternut), peeled and cut into thin slices

1 onion, finely chopped

2 cloves of garlic, finely chopped

150 g feta, crumbled

3 eggs

200 ml whipping cream or crème fraîche

Tsp thyme

Salt and pepper

Optional: fresh herbs such as parsley or chives to garnish

 

 

Preparation:

Preparation: Preheat the oven to 180°C (fan oven).

• Line a quiche or tart tin with the finished pastry

• Heat some olive oil in a pan and fry the onions and garlic until translucent

• Prepare the filling:
  In a bowl, whisk together the eggs and cream (or crème fraîche). Flavour with thyme, salt and pepper – be careful not to add too much salt, the feta is salty

• Assemble the quiche:
  Spread the onion and garlic mixture evenly over the prepared pastry base, cover tightly with pumpkin slices, crumble the feta over the top. Pour the egg and cream mixture over the top.

   

  • Bake:
    Bake the quiche in the preheated oven for around 30-35 minutes until the filling has set and the surface is golden brown.

   

  • Serve