Roasted Pumpkin & Feta Quiche with Mint

I bought a large pumpkin a few days ago in order to make a pumpkin risotto. After making the dish I was left with three quarters of a pumpkin still to use and decided to simply roast it in slices as I love any sort of roasted veg. Even after eating some in salads, with houmous and general munching I was still left quite a considerable amount leftover. I hate to waste food and so decided to use it in a quiche. I had a rummage through the fridge to see what else needed using up and came up with half a block of feta cheese and some fresh mint. Right pumpkin, feta and mint quiche it was to be!

I was a little unsure about adding the mint to the quiche and nearly didn’t do it, but I’m so pleased I decided to take a chance any include it. It really adds a freshness to the finished quiche, the same way lemon does, only…more minty! It tasted delicious with the little cubes of salty feta and peas (I add peas to most savoury things!) I must use mint more often in my cooking, it was a revelation.

The tiny cubes of feta seemed to melt into the egg quiche mixture, become very soft and creamy. You could taste when you bit into a chunk, but the chalky, crumbly texture was gone, which worked really well. The cubes of roasted pumpkin were delicious too and I loved how each slice looked so pretty, orange, cream and green.

I cut most of it into slices and stashed it away in the freezer for when I’m in need of a quick dinner. I love how using leftovers can often produce the best tasting meals.

Roasted Pumpkin & Feta Quiche with Mint

Gluten Free Pastry

200g gluten free plain flour (Doves Farm)
20g brown rice flour
½ tsp xanthan gum
85g butter
1 egg, lightly beaten
1 - 2 tbsp cold water

Filling
170g roasted pumpkin or squash*

80g feta cheese

50g frozen peas, thawed

3 eggs

300ml milk

8 large mint leaves

Salt and pepper

Method
Preheat the oven to 180C. Have an 8inch/20cm tart tin ready.
Mix the flours and xanthan gum together in a bowl to combine.
In a separate bowl, add your butter, (it should be soft, if not blast it in the microwave for a few seconds) along with half the flour mixture, the egg and 1 tablespoon of the water. Beat with a spoon or spatula to form a paste. (Yes I know this goes against all traditional pastry making!) Add the rest of the flour and bring the mixture together to form a dough, switching to your hands at the end. Add a little more water if it seems dry. Knead the dough gently for 1 minute to ensure everything is well combined.
Roll out the pastry between two large sheets of clingfilm to the size and shape of your tart tin, plus an extra 1-2 inches for the sides.
Peel off the top sheet of clingfilm, and use the base sheet to help you flip the pastry into the tin and press it down gently. Trim off the excess and patch up any cracks with the off-cuts of pastry.

Prick the pastry lightly with a fork and place on a baking tray. Bake for 15 minutes until lightly golden, then remove from the oven and set aside to cool slightly. (You don’t need to add any baking beans as GF pastry doesn’t shrink like ‘normal’ pastry as there is no gluten!)

Meanwhile, prepare the filling. Increase the oven temperature to 190C.  Cut your roasted squash or pumpkin into 2cm cubes and the feta into 1cm cubes.

In a jug, whisk together the eggs, milk and a little salt and pepper.

Scatter the pumpkin, feta and peas over the base of the tart. Chop the mint into shreds and arrange over the top.

Place the tart into the oven and then pour the egg mixture over the top, using the jug to help you.

Bake in the oven for 25-30 minutes until the middle is set when gently shaken.

Allow to cool slightly before serving. Also tastes delicious cold.

Makes 1 x 8inch quiche

Note

* I had leftover roasted pumpkin from a previous dinner, but if you don’t, then simply cut your pumpkin into large slices, drizzle with a little oil and roast at 200C for 25-30 minutes. You can leave the skin on, as its edible once roasted