ROAST PUMPKIN, RED ONION AND FETA QUICHE
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
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