Pumpkin and Feta Quiche
How to make Pumpkin and Feta Quiche. Our pie recipe features a flaky butter crust filled with butternut squash, feta cheese, cream & eggs.
Servings: 8
Calories: 430kcal
Equipment
- Food processor
- measuring cups
- measuring spoons
- Rolling pin
- Tart Pan
- French knife
- baking sheet
- mixing bowl
- whisk
Ingredients
Pastry
- 200 g All Purpose Flour
- 1/2 tsp Kosher Salt
- 100 g Unsalted Butter frozen, grated
- 1/4 cup Water very cold
Pumpkin Feta Quiche FIlling
- 400 g Pumpkin or Butternut Squash cut into 2 cm cubes
- 1 tbsp Olive Oil
- 4 Eggs
- 300 ml Whipping Cream
- 1.5 tsp Kosher Salt
- 0.5 tsp Ground Pepper
- 1/4 tsp Ground Nutmeg
- 1 tbsp Maple Syrup
- 4 oz Feta Cheese cut into 1 cm cubes
Instructions
Pastry
- Place the flour and salt in the bowl of a food processor and blend for a few seconds to mix. Add the cold butter and pulse until you achieve fine crumbs.
- Slowly add the cold water while blending continue to blend until the dough starts to come together.
- Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 1/6 to 1/8 inch thick. Place the pastry inside the tart pan. Dock the pastry with the tines of a fork then place back in the fridge for at least 1 hour.
- Preheat oven to 350 F and blind-bake for 20 minutes - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Quiche Filling
- Cut the pumpkin into small cubes, place them on a baking tray, drizzle with the oil and bake in an oven preheated to 350 F for about 20 minutes or until soft. Set aside and keep the oven on.
- In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup.
- Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture.
- Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.
Nutrition
Calories: 430kcal | Carbohydrates: 32.3g | Protein: 8.4g | Fat: 30.7g | Saturated Fat: 18g | Cholesterol: 165mg | Sodium: 150mg | Potassium: 322mg | Fiber: 2.2g | Sugar: 10.3g | Calcium: 160mg | Iron: 2mg
