Pumpkin, spinach and fetta quiche

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A filling and tasty quiche that’s perfect as a midweek meal.


1 Pampas shortcrust pastry case
1 tbs olive oil
1 onion finely chopped
1 garlic clove crushed
1 tsp fresh rosemary chopped
2 cups baby spinach firmly packed
100 g pumpkin roasted cut into 3cm pieces
100 g fetta crumbled
1/4 cup bottled char-grilled capsicum chopped well drained
3 eggs
1/3 cup cream
2 tbs parmesan cheese
1 pinch freshly ground black pepper *to season


  1. Preheat oven to 180˚C conventional or 160˚C fan-forced. Place pastry case on an oven tray (do not remove foil) and bake for 10 minutes.
  2. Meanwhile, heat olive oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, rosemary, spinach and pepper and stir for 1 minute or until spinach has just wilted.
  3. Place onion mixture, pumpkin, feta and capsicum on base of pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into pastry case. Sprinkle with parmesan cheese and bake for 25 minutes or until set.

Credits: Best Recipes