The little guy does swim squads three afternoons a week but actually, it’s more like three evenings a week because we don’t arrive home until after 7pm.
By then everyone else is walking through the door and announcing their state of hunger and looking with great hope around the kitchen.
If we don’t want to eat at midnight, I need to be organised through the day and prepare something that can be re-heated and quickly served before it’s time for lights out.
A quiche is on my list of meals that can be made during the day then re-heated when I collapse through the door. You can make your own pastry for this quiche however, if you are like me and have to be up at the school for centenary celebrations that include a tour of what’s going on in the classroom, then go from school to maths coaching and from maths coaching to swim squads, you might want to take a short-cut.
I bought shortcrust pastry and I don’t think there’s any shame in enjoying the convenience of ready-made pastry. Especially if you buy Careme. I think once you try Careme pastry you’ll never buy an inferior brand ever again.
This quiche is vegetarian, it’s very inexpensive to make and served with a side-salad and a crusty baguette, it’s a value-for-money, completely adequate, mid-week family meal.
- 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
- Pre-heat oven to 190C (375F).
- Grease a 26cm (10") quiche tin.
- 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.
- 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.
- In a medium-sized bowl, combine eggs and cream and whisk until combined. Season. Stir in spinach and cheese.
- 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.
- Place in the oven for 30 minutes or until egg mixture has set.
- Serve with a side-salad and crusty baguette if desired.