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Butternut Pumpkin Quiche

This is a delicious light meal that teams up beautifully with a fresh green salad.


  • 6 sheets filo pastry

  • 1 x 505g can butternut pumpkin soup

  • 5 eggs

  • 2 cups frozen pea, carrot and corn mix, defrosted and drained

  • 50g reduced fat feta cheese, crumbled


  • 1.

    Preheat oven to 180°C. Spray a 24cm deep quiche tin with olive oil.

  • 2.

    Press the sheets of filo into the prepared quiche tin.

  • 3.

    In a bowl whisk together butternut pumpkin soup and eggs, stir in vegetable mix and pour into filo base. Sprinkle over feta.

  • 4.

    Trim pastry with kitchen scissors to just above the tin rim. Bake 50 minutes until firm.


Serve with a green salad.

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