120gr (4 oz)Feta Cheesecut into small cubes or crumbed
Instructions
Quiche Pastry
Place the Flour and Salt in the bowl of your Food Processor and blend for a few seconds to mix (see note 1). Add the cold Butter cut into small cubes and pulse until you get fine crumbs.
200 gr (1 1/3 cup) Plain / All-Purpose Flour, 1/2 teaspoon Fine Table Salt, 100 gr (7 tablesp.) Unsalted Butter
Slowly add the cold Water while blending (see note 2) and continue to blend until the dough starts to come together.
65 ml (1/4 cup) Water
Assemble into a ball, place between two sheets of baking paper then roll the pastry into a large disk about 3 to 4 mm (1/6 to 1/8 inch) thick. Place on a flat tray and leave to rest in the fridge for at least one hour.
Take out of the fridge and place the pastry inside the Quiche Pan (see note 3). Dock the pastry (poke the bottom with a fork) then place back in the fridge for at least 1 hour.
Preheat your oven on 180'C/350'F and blind-bake for 20 minutes - 10 minutes covered with baking paper and baking weights then 10 minutes uncovered. Take out of the oven and set aside.
Pumkin and Feta Filling
Cut the Pumpkin into small cubes, place them on a baking tray, drizzle with the Olive Oil and bake in an oven preheated to 180'C/350'F for about 20 minutes or until soft (see note 4). Set aside and keep the oven on.
400 gr (14 oz) Pumpkin, 1 tablespoon Olive Oil
In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper and Garlic Powder.
4 Eggs, 300 ml (1 1/4 cup) Heavy / Thickened Cream, 1 1/2 teaspoon Fine Table Salt, 1/2 teaspoon Ground Pepper, 1/2 teaspoon Garlic Powder
Place the Roasted Pumpkin cubes and the Feta Cheese cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry. Cover with the Egg/Cream mixture.
120 gr (4 oz) Feta Cheese
Bake for about 40 minutes (still at 180'C/350'F), or until the quiche filling has set (see note 5). Leave to cool down slightly before serving.
Notes
I used a 24 cm / 9,5 inch wide (5cm / 2inch deep) Quiche Pan with Removable Bottom. This recipe will also work with a less deep but wider pan, but you might need to reduce the baking time for a shallower quiche.Ingredients Notes:
Water: may need a little more or less, depending on the brand of flour you use.
Pumpkin: I used Butternut Pumpkin / Squash.
Feta: can be replaced with Goat's Cheese.
Instruction Notes:
This pastry can be made by hands if you don't have a food processor. Check out my Savoury Shortcrust Pastry for detailed instruction, tips and tricks to make this pastry.
You may need a little bit more or less water, so always start with less and add more if required. The pastry should stick together when you press the crumbs together. If very sticky, add a little bit more flour. If too dry to assemble into a ball, add a little bit more water.
Make sure the pastry creates a 90' angle between the bottom and the sides, gently pressing on it so that it sticks to the pan.
You can roast them for longer if you want them to be more caramelised or slightly crispy.
To to know the pumpkin feta quiche is ready, gently shake the quiche and look at the filling. You should not see much movement / jiggling in the filling if it is fully baked and set. If the quiche seems to be burning / browning before it is baked, cover with aluminium foil.