Fruit Thyme

Pumpkin, Feta and Spinach Quiche

By David and Lucy Nield 

 

Ingredients
200g 𝑷𝒖𝒎𝒑𝒌𝒊𝒏 1-2cm diced
1.5 cups 𝑩𝒂𝒃𝒚 𝑺𝒑𝒊𝒏𝒂𝒄𝒉 𝑳𝒆𝒂𝒗𝒆𝒔 roughly chopped
2 rashers for bacon finely diced
180-200g feta crumbled
8 𝑬𝒈𝒈𝒔
1/4 cup plain yoghurt
Salt and pepper
Pastry - your choice - we did homemade GF pastry but ready made puff or short crust both of work well

Method
Bake pumpkin in oven at 180deg for 20minutes or until just tender
Fry off bacon in a small pan and add spinach leaves to wilt down
Allow pumpkin, bacon and spinach to cool
In a large bowl, whisk 8 eggs with yoghurt and salt and pepper
Stir in feta and cooled pumpkin, spinach and bacon
Line your pie dish with chosen pastry.
Blind bake at 180deg for 15min
Take pie pastry out of oven and pour in quiche mixture
Bake 35-40minutes or until firm and golden
Can be eaten warm or cold.