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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.
Process butter, creamed cheese and flour together.
Divide into 4
On a floured surface, press out to fit 4 x 10 cm quiche tins.
Place in fridge while preparing filling.
Rub olive oil onto pumpkin pieces, sprinkle with sumac.
Roast in moderately hot oven for 20 to 25 minuets till slightly browned.
Sprinkle mushrooms with garlic salt.
Roll tomatoes in dried or plenty of fresh basil.
Place 1 piece of mushroom and 2 pieces each of pumpkin, tomato and feta into quiche.
Mix eggs and milk together with fork, add salt and pepper, pour into quiches.
Place the left over vegetables and the feta on top of the quiche.
Sprinkle with the paprika.
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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