Pumpkin, Thyme & Hazelnut Quiche
PREP 20 MIN•COOK 1 HR
Number of servings
250g pumpkin cubed
1 tsp olive oil divided
salt & pepper, to taste
2 sheets of filo pastry (or gluten free)
4 large eggs
1⁄3 cup (75ml) milk, reduced fat (or dairy-free alternative)
40g feta crumbled
1⁄8 cup (10g) hazelnuts (peeled) chopped
1 sprig of fresh thyme leaves picked
1⁄4 lemon juiced
1 1⁄2 cups (45g) mixed salad leaves
Preheat oven to 180°C/fan 160°C/gas 4. Line a baking tray with baking paper and grease a 13cm x 35cm rectangle tart tin.
Toss pumpkin with half the oil, season with salt and pepper and arrange on baking tray. Roast for 20 minutes or until pumpkin is cooked.
Meanwhile, brush filo sheets with remaining oil and layer in prepared tin, trimming overhanging pastry and discarding.
Whisk eggs and milk together and season with salt and pepper. Arrange pumpkin over filo and scatter over feta, hazelnuts and thyme. Gently pour over egg mixture and bake for 40 minutes, or until quiche is golden and cooked in the centre.
Toss salad and lemon juice together, season with salt and pepper and serve with quiche.
1614 kJ / 386 cals
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