Pumpkin, feta and basil quiche

  • 50 mins cooking
  • Makes 4
  • Print


Pumpkin, feta and basil quiche
  • 1 1/2 cup plain flour
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • salad, to serve
  • 250 gram pumpkin, peeled, thinly sliced
  • 1 tablespoon olive oil
  • 100 gram feta, crumbled (we like south cape fetta)
  • 2 tablespoon finely shredded basil
  • 2 eggs
  • 1/2 cup thickened cream
  • 1/4 cup milk
  • 1 garlic clove, crushed
  • 1 tablespoon pine nuts


Pumpkin, feta and basil quiche
  • 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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