This roasted pumpkin, spinach and feta quiche is a wonderful vegetarian dish that beautifully combines the sweetness of roasted pumpkin with salty feta. It’s perfect for a summer evening dinner served with salad and a glass of chilled Semillon Sauvignon Blanc.
- 1 or 2 frozen puff pastry sheets
- 1/2 small pumpkin, chopped into small cubes (I love sweet butternut pumpkin, but other types are good too)
- 2 handfuls fresh spinach leaves
- 50 g-100 g feta (I used creamy Persian feta)
- 1 shallot, finely sliced
- 1 tblsp olive oil
- 2 cloves garlic, finely sliced
- Ground pepper to taste
- 1/2 cup grated mozzarella or cheddar cheese
- 2 eggs
- 1/2 cup milk
Roast the pumpkin cubes in a moderately hot oven (180c/350f) for 30 minutes until cooked and caramelised. Leave it to cool. In a frying pan, sauté the shallot, garlic and spinach in the olive oil until the spinach has wilted. Leave it to cool.
Take out your frozen puff pastry sheets to thaw. My 23 cm/9 inch fluted tart tin requires only one pastry sheet, but it will depend on the size of the tin and the pastry brand you use.
In a large mixing bowl, whisk the eggs and grated cheese. Add the ground pepper and stir through the spinach mix followed by the roasted pumpkin. Add the milk and gently combine so that the soft pumpkin does not break up.
Line your tart tin with the pastry (my tin is nonstick so I didn’t need to oil it first). Pour in the quiche mix and spread it out evenly. Crumble over the feta and bake for 45-60 minutes until the top is golden.
Serve warm or at room temperature. Serves 4-6 people. Enjoy!