Tuesday, 17 July 2012

Pumpkin, Spinach and Feta Quiche

One of my favourite summer salads is Roast Pumpkin, Baby Spinach and Feta sprinkled with toasted pine nuts and a good drizzle of some homemade dressing. So I thought I would use the same ingredients to make this equally delicious quiche.

260g plain flour
145g butter, chopped
1 egg yolk
2-3 tablespoons iced water

  1. Place the flour and butter into the TM bowl. Set the dial to closed lid position and Pulse the Turbo button 4 or 5 times or until the mixture resembles fine breadcrumbs.
  2. Add egg yolk and water and Pulse the Turbo button 4 or 5 times or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll the pastry out to 3-5mm thick and place into a lightly greased quiche dish. Lightly prick the base with a fork and refrigerate for 15 minutes. 
  4. Preheat oven to 180 degrees.
  5. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. 
  6. Reduce the oven to 170 degrees.
1 tablespoon olive oil
1 large onion, peeled and finely chopped
150g baby spinach (about 2 handfuls), rinsed
200g cream
5 eggs
sea salt and cracked black pepper
500g roasted pumpkin pieces
100g feta cheese
2 tablespoon pine nuts
100g chedder cheese, grated

  1. Place oil into a frypan over medium heat. Add onion and cook for about 10 minutes, stirring occasionally until lightly browned.
  2. Increase heat and add baby spinach. Toss through for 1 minute or until spinach has wilted. Set aside to cool.
  3. Place eggs, cream and salt and pepper  into TM bowl and mix for 15 seconds/speed 3. Set aside.
  4. Place roasted pumpkin pieces over the pastry base.
  5. Top pumpkin with the spinach and onion mixture, then crumble over the feta cheese.
  6. Sprinkle with pine nuts then top with grated cheese.
  7. Pour the cream and egg mixture over the filling in the tart shell and bake for 45 minutes or until set. 
  8. Serve warm or cold with a simple green salad.
Serves 6


  1. This is just the recipe I've been looking for, going to try it out tonight - thank you :)

  2. Looks delicious - will add it to next weeks menu

  3. This was the best quiche I have ever eaten. The pastry was 5 star quality and the flavor just amazing. Definitely a keeper!!!