This is a lovely vegetarian quiche that is full of flavour. The use of roasted pumpkin and chargrilled capsicum takes it to another level. The chargrilled capsciums can be prepared a few days in advance and the roasted pumpkin earlier in the day. The assembly of the quiche is simple and quick. Try having a piece cold for leftover (perfect for lunches the next day) – it is simply delicious!
1 1/2 sheets of frozen puff pastry, thawed
1 onion, roughly chopped
250g frozen chopped spinach, thawed
150g pumpkin, cut into two cm pieces, roasted
1/4 to 1/3 cup chargrilled red capsicums, chopped
100g feta cheese, chopped into small cubes
300ml sour cream or buttermilk
salt and pepper to season
freshly grated nutmeg
50g grated parmesan cheese
Preheat the oven to 180ºC. Grease a quiche pan.
In a small frying pan, saute the onion in butter until it has softened and becomes golden in colour. Squeeze the thawed frozen spinach of excess water. Add it to the onion mixture, stir and cook for a couple of minutes. Set aside.
Line one sheet of puff pastry onto the base of the quiche pan. Four corners will stick up. Cut the 1/2 sheet of puff pastry into four long strips. Each strip is to cover one section on the side of the quiche pan, joining the pastry together.
Prick the base using a fork, several times. Scatter about 1/3 of the parmesan cheese on the base.
Scatter the onion and spinach mixture over the cheese. Then scatter the chopped chargrilled capriscum evenly on top. The roasted pumpkin goes on top, and finally the fetta cheese is scattered evenly.
In a small mixing bowl, whisk together the eggs, sour cream or buttermilk, salt, pepper and nutmeg. Pour the mixture over the layered vegetables. Finally scatter the remaining parmesan cheese.
Bake in the over for about 45 to 50 minutes, or until golden brown and it is set in the centre.
Remove from the oven and allow to rest for 10 minutes before serving.
Enjoy with some green garden salad.