looking in the fridge to see what I could cook, is how I ended up making this quiche. We also have our own chickens so had plenty of eggs on hand.



  • 125 g butter, at room temperature

  • 125 g creamed cheese, clod

  • 1 cup of butter


  • small piece of pumpkin, cut into 16 x 3 cm cubes

  • 6 mushrooms, cut in half

  • 8 cherry tomatoes, cut in half

  • feta cheese, 12 x 2 cm cubes

  • sumac

  • basil, dried or fresh

  • garlic salt

  • olive oil

  • salt and pepper

  • 6 eggs

  • .75 cup of milk

  • sweet paprika


  • 1.

    Process butter, creamed cheese and flour together.

  • 2.

    Divide into 4

  • 3.

    On a floured surface, press out to fit 4 x 10 cm quiche tins.

  • 4.

    Place in fridge while preparing filling.

  • 5.

    Rub olive oil onto pumpkin pieces, sprinkle with sumac.

  • 6.

    Roast in moderately hot oven for 20 to 25 minuets till slightly browned.

  • 7.

    Sprinkle mushrooms with garlic salt.

  • 8.

    Roll tomatoes in dried or plenty of fresh basil.

  • 9.

    Place 1 piece of mushroom and 2 pieces each of pumpkin, tomato and feta into quiche.

  • 10.

    Mix eggs and milk together with fork, add salt and pepper, pour into quiches.

  • 11.

    Place the left over vegetables and the feta on top of the quiche.

  • 12.

    Sprinkle with the paprika.

  • 13.

    Serve with salad greens. YUMO !!


Don't over process the pastry mixture, as it will be too hard to handle. I usually put the pumpkin in the oven before I start the pastry, that way all the preparation is done in 30 minuets.

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