Pumpkin, Leek and Fetta Quiche
A quiche is a very filling (although somewhat unhealthy) lunchtime favourite. They take on many forms and as my goal is always flavour, mine tend to be somewhat ... unhealthy (gee, really?).
Ingredients
- 2 Sheets of puff pastry
- 6 Eggs
- 300ml Cream
- 100g Leek
- 300g Pumpkin
- 300g Fetta Cheese
Process
Pre heat your oven to 200C
Step 1: Bake your leeks and pumpkin in a 200C oven for about 30 mins until the tips are beginning to go golden.
Step 2: Cut your fetta, leeks and pumpkin into small pieces and measure out the quantities you require, any excess can be stored in the fridge and mixed into omelettes and other breakfasts/lunches.
Step 3: Prepare your puff pastry in a flan or quiche tin, cut one sheet into quarters for the sides, and in the other cut it to a circle just slightly larger than the base. Lightly press the puff pastry against each other to form the base. Prick with a fork lightly all over (dock).
Step 4: Blind bake your puff pastry in the oven for 10 minutes with the weights, and 10 minutes without. The pastry will still puff a little in the second half, and when its ready simply lightly press down to return it to flat. Turn the oven down to 175C at this point.
Step 4: Whisk the eggs and cream together, then fold in the fetta, leek and pumpkin.
Step 5: Gently pour the mixture into the baked case and return to the oven. You may need to bake this on a tray as the puff pastry can leak a little in the early part of cooking. This can be from being overzealous with the docking, or the puff pastry didn't seal when you did the sides/base.
Step 6: Bake for approximately 45 to 50 minutes until golden on top. Remove from the oven and allow to cool to just warm before slicing so the quiche sets.
Quiches can be enjoyed hot or cold and is best served with either a salad or all by itself. Unfortunately I don't know of any "healthy" versions, they should all have eggs and cream to get that texture that makes them so morish.
