Pumpkin, feta and basil quiche

Pumpkin, feta and basil quicheWoman's Day




1.Preheat oven to 200°C. Lightly grease 4 x 12cm round loose-bottomed pans. Arrange on a baking tray.
2.Sift flour into a large bowl. Add butter. Rub in until mixture resembles breadcrumbs. Add yolk and enough water to make a firm, but pliable dough. Knead. Wrap in plastic wrap. Chill 30 minutes.
3.Roll pastry between two sheets of baking paper. Cut to fit pans. Ease into pans, trimming edges. Chill for 15 minutes.
4.Line the pastry cases with baking paper and fill with dried beans, rice or weights. Bake blind for 10 minutes. Remove paper and filling. Bake for further 5 minutes. Cool. Reduce oven to 180°C.
5.Meanwhile, arrange pumpkin on an oven tray. Drizzle with oil. Bake for 10-15 minutes, until just tender. Cool slightly.
6.Arrange pumpkin in pastry bases. Sprinkle with feta and basil. In a large jug, whisk together eggs, cream, milk and garlic, and season to taste. Pour over filling. Sprinkle each quiche with pine nuts.
7.Bake for 15-20 minutes, until set. Serve quiches with salad.

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes.


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