- 1 sheet Careme Sour Cream Shortcrust Pastry (defrosted)
- 3 fresh eggs
- 1 cup cream
- 1/3 cup grated parmesan
- 120g feta, crumbled
- 1 cup pumpkin, cut into 1cm cubes
- 1 cup chopped spinach
- 2 small onions, sliced thinly
- 2 tblspns brown sugar
- 2 tblspns balsamic vinegar
- 2 tblspns extra virgin olive oil
- Salt and Pepper to taste
- Chopped parsley to serve
Preheat oven to 190C
Spray a 24cm deep quiche pan (approx 3.5cm deep) with non stick baking spray and then line with the Careme shortcrust pastry making sure you don’t stretch the pastry. Prick the bottom of the pastry with a fork in several places.
Place a piece of crumpled baking paper inside the pastry shell and then fill with baking weights. You can use dried spilt peas or dried chick peas if you don’t have any baking weights.
Bake in the oven for approx 15 – 18 mins until the outside is golden brown. Remove the baking weights and baking paper and return to the oven and cook a further 10 mins so that the base becomes cooked as well. Remove from the oven and allow to completely cool in the quiche pan.
While the pastry is cooking, microwave the pumpkin until it is just starting to soften and put aside to cool.
Add the sliced onion, olive oil, balsamic vinegar and brown sugar to a saucepan and cook over a low heat until the onion is brown and caramelised.
Place the chopped spinach into a dry pan and wilt over medium heat. This will not only wilt the spinach but also dry it out as it wilts.
In a small bowl add the eggs, cream and parmesan and whisk together lightly. Season with salt and pepper.
Into the cooled pastry shell (still in the quiche pan), scatter the slightly cooked pumpkin, the crumbled feta and spinach, then drape over the caramelised onion.
Pour in the egg mixture until it reaches just below the pastry edge.
Place the filled pastry shell back into the oven and cook for 30mins or until set.
Cool slightly then serve scattered with shopped parsley.
By: Chrissy Rob