This easy quiche recipe is a great family meal and an easy vegetarian recipe – you can use any leftover veggies.
Get recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3111
Roast diced pumpkin for 25 mins. Line a loose-based tart pan with frozen shortcrust pastry and blind bake for 10 minutes. Add roasted pumpkin and egg and cream custard. Bake for 30 minutes, serve with salad
Prep mins: 15 mins
Cook mins: 50 mins
½ butternut pumpkin (1kg), peeled and cut into 2-3 dice
3 tablespoons Woolworths Select Spanish Classic olive oil
6 fresh sage leaves
2 sheets Woolworths Select frozen shortcrust pastry, slightly thawed
½ large leek, halved and thinly sliced
1 clove garlic, finely chopped
4 Woolworths Select free-range eggs, at room temperature
1/3 cup Woolworths thickened cream
100g soft Greek fetta cheese
1 tablespoon Woolworths Select pepitas
Salad leaves, optional to serve
1. Preheat oven to 200C fan-forced. Combine pumpkin and 2 tablespoons of oil in a large bowl. Tear over half the sage leaves, toss to coat. Place on a baking paper-lined oven tray, cover with foil and roast for 25 minutes or until tender. Season. Cool.
2. Cut one pastry sheet in half on diagonal. Place 2nd pastry sheet on a flat surface and add halves to join to make a bigger sheet and overlap by 2cm. Press firmly to join. Press pastry into a greased 26cm round loose-based pan. Trim edges. Heat remaining oil in a medium frying pan. Cook leek and garlic, stirring, for 5 minutes or until leeks are soft. Cool. Remove pastry-lined pan from refrigerator. Cover pastry with baking paper and fill with some rice or pastry weights. Bake for 10 minutes. Remove paper and rice and bake for a further 5-8 minutes or until base is golden.
3. Whisk eggs and cream in a medium bowl until combined. Stir in leek and garlic. Season. Add pumpkin to pastry base with remaining sage leaves, pepitas and fetta. Pour in cream mixture. Reduce oven temperature to 180C fan-forced. Bake for 25-30 minutes or until firm and golden but still a little wiggly in the center. Remove from oven Stand for 10 minutes before removing from pan. Cut into wedges, to serve. Serve with salad leaves.
Tip1: Use any left over roast veggies in this dish and try topping the quiche with grated tasty cheese & chopped continental parsley instead of feta & pepitas.
Tip2: You could add 300g flaked hot-smoked salmon instead of pumpkin.
Tip3: For a crustless version, bake the mixture in a greased and baking-paper-lined small roasting pan until firm and golden.
Tools you may need:
26cm loose-based round tart pan.
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