ROAST PUMP­KIN, RED ONION AND FETA QUICHE

Better Homes and Gardens (Australia) - - Amazing Baking -

Prepa­ra­tion time 20 mins plus 30 mins chill­ing Cook­ing time 1 hour 40 mins Serves 6

500g seeded un­peeled pump­kin,

cut into thin wedges

1 red onion, cut into thick rounds 1 Tbsp ex­tra vir­gin olive oil Sea-salt flakes and freshly ground

black pep­per, to sea­son Cook­ing oil spray, to grease 1 quan­tity short­crust pas­try

dough (see recipe op­po­site) 100g Dan­ish feta, roughly crum­bled 3 free-range eggs

250ml pure cream

125ml milk

2 tsp thyme leaves, plus

ex­tra sprigs to gar­nish Spring salad of snow peas, snow pea sprouts, as­para­gus, dill and flat-leaf pars­ley leaves, to serve

STEP 1 Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Line a large oven tray with bak­ing pa­per. Ar­range pump­kin and onion on the tray in a sin­gle layer. Driz­zle with oil and sea­son. Roast for 20 min­utes or un­til veg­eta­bles are just ten­der. Set aside to cool to room tem­per­a­ture.

STEP 2 Mean­while, fol­low

Step 1 of Quiche Lor­raine.

STEP 3 Fol­low Steps 2, 3 and

5 of Quiche Lor­raine, plac­ing roast pump­kin, onion and feta into the tart shell.

STEP 4 Fol­low Step 6 of Quiche Lor­raine, adding thyme to egg mix­ture. STEP 5 Serve quiche gar­nished with ex­tra thyme, served with salad on the side.

Roast pump­kin, red onion and feta quiche

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