It’s that time of year when everyone wants to eat outdoors, and there’s nothing better than an al fresco picnic to celebrate the good weather, except when someone brings a quiche!
Bring this large roast pumpkin quiche to your next family gathering. You’ll feed all your favourite people with leftovers to spare (although it tastes so good it might disappear instantly).
With spinach, feta and cubes of Kent pumpkin, you can serve this quiche hot or cold, and everyone will love you for it.
Ingredients
Method
To make shortcrust pastry, put flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg, egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a rectangle. Cover with plastic wrap and refrigerate for
30 minutes to rest.
Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin and onion on tray. Sprinkle with paprika, drizzle with oil and season. Bake for 20–25 minutes or until tender. Set aside to cool slightly.
Roll out pastry on lightly floured surface to a 4mm-thick rectangle. Line a greased 20cm x 30cm lamington pan with baking paper, letting edges overhang by 3cm, then line with pastry. Use a small sharp knife to trim edges. Discard excess pastry. Refrigerate for 15 minutes to rest.
Line pastry with baking paper. Fill with pastry weights or uncooked rice. Put on a baking tray. Bake for 15 minutes. Remove paper and weights and bake for 10–15 minutes or until pastry is light golden. Set aside to cool.
Arrange pumpkin, onion, spinach and feta in the pastry case. Whisk egg, cream, milk and parmesan in a medium bowl. Season. Pour into case. Bake for 45–50 minutes or until the quiche centre is just set. Set aside to cool slightly, then slice and serve with mixed salad and basil.
Storing quiche for later
This quiche can be served hot or cold, but should not be left on the bench for extended periods of time. If you’re planning on serving it cold, let it cool slightly before putting it in the fridge to keep it safe from harmful bacteria.
You can also freeze this quiche for later. Place in an air-tight container or ziplock bag, and it should last in the freezer for a few months. Once ready to defrost, set in the fridge until thawed, and then heat or eat straight away!
