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This is a delicious light meal that teams up beautifully with a fresh green salad.
Preheat oven to 180°C. Spray a 24cm deep quiche tin with olive oil.
Press the sheets of filo into the prepared quiche tin.
In a bowl whisk together butternut pumpkin soup and eggs, stir in vegetable mix and pour into filo base. Sprinkle over feta.
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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