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Recipe Pumpkin, Feta and pine nut quiches

Pumpkin, Feta and pine nut quiches
  • Makes 12
  • 30 minutes
  • Difficulty Medium
  • 6 Ingredients
By

73 Comments

Simple Quiches with pumpkin, feta and pine nuts

Ingredients (makes 12 quiches)

  • sheets shortcrust or puff pastry
  • 300grams sour cream
  • 3 eggs
  • 3 cups oven roasted cubed pumpkin
  • crumbled feta
  • 100grams toasted pine nuts

Method

  1. Preheat oven to 160 degrees (fan forced) Grease a muffin tray Using a large mug or small plate (to roughly the size of a muffin casing), cut circles out of your pastry and place into the muffin tray.
  2. Then place 300grams of sour cream and 3 eggs into a bowl with salt and pepper to season, and mix till combined.
  3. Place a few pieces of roasted pumpkin, a sprinkling of crumbled feta and a few pinched of toasted pine nuts into each empty pastry casing. Then pour mixture evenly into each to cover your filling.
  4. Crumble a little extra feta over the top of each and bake until golden brown (15-20mins depending on your oven and the size of each quiche)

Notes

To cook in bulk use the rule: 1 egg per 100grams of sour cream. You can then create as much quiche filling as you like for easy freezer friendly snacks, canapes, lunch box treats, etc

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