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Pumpkin and feta baked in shortcrust pastry

Pumpkin and Feta quiche

Published on January 4, 2022 | In | By
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I still cannot believe that I am actually sharing a recipe for a quiche. Honestly , I love baking pies and short crust pastry based dishes but it still makes me nervous. I know friends who effortlessly turn out scrumptious tasting quiches and tarts …for me it is a process. I need quiet (in the kitchen) .There needs to be no agenda…no phones to be answered etc and then I can happily put my mind to making the shortcrust pastry.Technically I know that the butter requires chilling and it should not be kneaded and all of that but it’s always a bit of nervous tension when making it (teeny bit !!!) I keep telling you guys…I’m no expert…far from it. I just LOVE cooking for family and friends and since the past 2 years that has also led to picking up food photography lessons.

Savoury quiche with pumpkin and feta

Pumpkin and feta quiche

We had some beautiful organic pumpkin. He was a little guy but such a pretty yellow. So what you see is actually the yellow that it is, no filter. It was pale with a hint of orange…almost ripe but just not there. I love pumpkin and feta. The sweet from the yellow pumpkin compliments the salty feta to perfection. I also don’t like to make it calorie rich, soI keep the quantity of eggs as low as possible  and no cream.(French chefs, please ignore) The crust is an organic Emmer wheat flour with home made butter. The basil leaves just add that ‘herbaceousness’ which cuts through the eggy richness of the filling. This turned out super yum so please do make it.

Quiche made with pumpkin and feta cheese

Pumpkin feta quiche in light

If I can do this, you certainly can too 😉

Pumpkin feta quiche slice

 

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Recipe
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Ingredients

  • Pumpkin puree-1C (180 gms pumpkin cooked and pureed)
  • Feta cheese- 150 gms crumbled
  • Onions-4 sliced thin
  • Apple cider vinegar-1 Tbsp
  • Emmer wheat flour-190 gms
  • Cold Butter -120 gms
  • Cold water-4 Tbsps
  • Salt-1 tsp + for the filling
  • Free range eggs-2
  • Dried herbs seasoning- 1-2 tsp (optional)
  • Black pepper to taste
  • Red chilli flakes -1 tsp
  • Extra virgin olive oil-2 Tbsp
  • Milk- 1 C

Instructions

  1. Mix the emmer flour and salt. Cut the butter into small cubes. Add it to the flour. Using the tips of fingers crumble the butter into the flour until it resembles damp sand. This can also be done in a food processor.
  2. Add the cold water and lightly mix into the flour and butter, do not knead.
  3. Bring the mixture together into a ball . Flatten it and refrigerate from half an hour-45 minutes . Take it out 2-3 minutes before rolling.
  4. Grease a medium pie tin
  5. While the pastry is in the refrigerator, heat a pan and add the olive oil.
  6. Saute, the onions until soft and caramelised. Add salt and seasoning while sautéing. Mix in the apple cider vinegar at the end. Set aside when done.
  7. Take a wide bowl and beat together, eggs, milk and pumpkin puree.
  8. Add salt, pepper and seasoning. The feta is a salty cheese so add just enough salt in the egg mixture. cover and set aside.
  9. Take the pastry out of the fridge. Sprinkle some flour on the base and dust the rolling pin with flour as well.
  10. Roll out the pastry in straight forward strokes to medium thickness.
  11. Use the edge of the rolling pin to wind the pastry inwards . Then lift the rolling pin and unwind the pastry into the tin. Smooth the pastry to the edges and remove any excess which is hanging from the sides.
  12. Heat the oven to 180 degrees C
  13. Prick the base and sides of the pastry with a fork to prevent it from puffing up. Bake for 10 minutes until partially baked and dry to the touch.
  14. Take it out of the oven and spread a layer of the caramelised onions on the base.
  15. Use a ladle and carefully pour the egg filling over the onions.
  16. Scatter 3/4th of the crumbled feta . Add a sprinkling of pepper and red chilli flakes and return it to the oven
  17. Bake until the filling is set and slightly risen.
  18. Top with remaining feta cheese and herbs of choice. Serve at room temperature. It tastes good when cold too.

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