Roasted Pumpkin, Sage and Spinach Quiche
Author: 
Recipe type: Mid-Week Family Meals
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A vegetarian quiche that's inexpensive to make and becomes a complete meal when served with a side-salad and a crusty baguette
Ingredients
  • 1 sheet shortcrust pastry
  • 600g butternut pumpkin, cut into 1.5cm slices
  • 1 bunch sage leaves, finely chopped
  • 8 eggs
  • 250ml cream
  • 300g frozen spinach, thawed with excess liquid squeezed out of it
  • 300g fetta cheese
Instructions
  1. Pre-heat oven to 190C (375F).
  2. Grease a 26cm (10") quiche tin.
  3. Line quiche tin with pastry and trim around the edges. Line pastry shell with baking paper and fill with pastry weights. Bake in oven for 10 minutes. Remove pastry weights and paper.
  4. Place pumpkin on a baking tray and drizzle with olive oil and season. Sprinkle with sage. Place in oven for 20 minutes or until pumpkin is soft. Remove from oven and chop into bite-sized pieces.
  5. In a medium-sized bowl, combine eggs and cream and whisk until combined. Season. Stir in spinach and cheese.
  6. Place half the egg mixture into the pastry shell. Arrange pumpkin evenly over the top of the egg mixture. Spread remaining egg mixture over the pumpkin.
  7. Place in the oven for 30 minutes or until egg mixture has set.
  8. Serve with a side-salad and crusty baguette if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/roasted-pumpkin-sage-and-spinach-quiche/