Name: Pumpkin, feta and basil quiche
Cook time: 50 min
Total time: 50 min
Ingredients: 1 1/2 cup plain flour; 125 gram cold butter, chopped; 1 egg yolk; 1 tablespoon iced water; salad, to serve; Filling; 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

Ingredients

1 1/2 cup plain flour

125 gram cold butter, chopped

1 egg yolk

1 tablespoon iced water

salad, to serve

Filling

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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