* 200 g All Purpose Flour * 1/2 tsp Kosher Salt * 100 g Unsalted Butter frozen, grated * 1/4 cup Water very cold
# Pumpkin Feta Quiche FIlling
* 400 g Pumpkin or Butternut Squash cut into 2 cm cubes * 1 tbsp Olive Oil * 4 Eggs * 300 ml Whipping Cream * 1.5 tsp Kosher Salt * 0.5 tsp Ground Pepper * 1/4 tsp Ground Nutmeg * 1 tbsp Maple Syrup * 4 oz Feta Cheese cut into 1 cm cubes
# Instructions
# Pastry
* Place the flour and salt in the bowl of a food processor and blend for a few seconds to mix. Add the cold butter and pulse until you achieve fine crumbs. * Slowly add the cold water while blending continue to blend until the dough starts to come together. * Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 1/6 to 1/8 inch thick. Place the pastry inside the tart pan. Dock the pastry with the tines of a fork then place back in the fridge for at least 1 hour. * Preheat oven to 350 F and blind-bake for 20 minutes – 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
# Quiche Filling
* Cut the pumpkin into small cubes, place them on a baking tray, drizzle with the oil and bake in an oven preheated to 350 F for about 20 minutes or until soft. Set aside and keep the oven on. * In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup. * Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture. * Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/roasted-pumpkin-and-feta-quiche-recipe/).
# Ingredients
# Pastry
* 200 g All Purpose Flour
* 1/2 tsp Kosher Salt
* 100 g Unsalted Butter frozen, grated
* 1/4 cup Water very cold
# Pumpkin Feta Quiche FIlling
* 400 g Pumpkin or Butternut Squash cut into 2 cm cubes
* 1 tbsp Olive Oil
* 4 Eggs
* 300 ml Whipping Cream
* 1.5 tsp Kosher Salt
* 0.5 tsp Ground Pepper
* 1/4 tsp Ground Nutmeg
* 1 tbsp Maple Syrup
* 4 oz Feta Cheese cut into 1 cm cubes
# Instructions
# Pastry
* Place the flour and salt in the bowl of a food processor and blend for a few seconds to mix. Add the cold butter and pulse until you achieve fine crumbs.
* Slowly add the cold water while blending continue to blend until the dough starts to come together.
* Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 1/6 to 1/8 inch thick. Place the pastry inside the tart pan. Dock the pastry with the tines of a fork then place back in the fridge for at least 1 hour.
* Preheat oven to 350 F and blind-bake for 20 minutes – 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
# Quiche Filling
* Cut the pumpkin into small cubes, place them on a baking tray, drizzle with the oil and bake in an oven preheated to 350 F for about 20 minutes or until soft. Set aside and keep the oven on.
* In a large mixing bowl, whisk together the eggs, cream, salt, pepper, nutmeg and maple syrup.
* Place the roasted pumpkin cubes and the feta cheese in the bottom of the partially blind-baked pastry. Cover with egg mixture.
* Bake for 40 minutes at 350 F, or until the quiche filling has set. Leave to cool down slightly before serving.