1.Preheat oven to200°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, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 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.Bake blind for 10 minutes. Bake for further 5 minutes. Cool. Reduce oven to 180°C.
5.Meanwhile, layer kumara on a baking tray. Drizzle with oil. Bake for 8-10 minutes until just tender. Cool slightly. Arrange over pastry base. Sprinkle with feta and basil.
6.In a large jug, whisk together eggs, cream, milk and garlic. Season to taste. Pour over filling. Bake for 15-20 minutes until set. Serve with salad, if desired.
If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes.Note