Butternut quiche

Recipe from: 13 October 2010

Ingredients 13
Servings 1
Minutes 45 mins


Serving Change
  • Pastry:
  • 240
    cake flour
  • 1
  • 250
  • 1 250
    tub cream cheese
  • Filling:
  • 1
  • 3
    olive oil
  • 250
  • 3
  • 200
    feta cheese, crumbled
  • Salt and black pepper
  • 125
    pumpkin seeds, roasted in the oven


45 mins
Sift the cake flour and salt in a mixing bowl.
Cut the butter in small pieces and rub it with your finger tips into the flour mixture.
Add enough cream cheese to form a stiff dough.
 Cover the dough in cling wrap and chill for at least half an hour.
Roll it out on a floured surface and line a greased quiche dish. Let the pastry hang slightly over the edge to allow for the shrinkage.
Prick all over with a fork and bake for 8 minutes at 260°C and another 8 minutes at 240°C.

Cut the butternut into chunks. Do not bother to peel it first.
Place it in a roasting pan, drizzle with the olive oil and bake in the oven for 40 minutes at  200°C until tender and sligthly browning at the edges (You’ll have to watch it carefully!)
Take it out of the oven and let it cool slightly before you remove the skins.
Cut it into smaller cubes and arrange on top of the pastry crust.
Crumble the feta cheese on top.
In a separate bowl, beat the eggs with the cream, season with salt and pepper and pour over the rest of the ingredients.
Sprinkle the pumpkin seeds on top and bake in a preheated oven of 180°C for about 30 - 40 minutes or until the custard is set.
Let it stand for 30 minutes before you cut and serve it. You can easily make this a day ahead – it tastes even better the next day!

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