Recipe Quiche Pumpkin And Feta
Top with 60g crumbled low fat fetta and 2 tablespoons chopped chives.
Recipe quiche pumpkin and feta. Pour into an ovenproof serving dish and dot over the extra feta. Cook 190c for about 30 minutes or until set. Grease and line a 30x10cm loose bottom quiche dish.
Preheat oven to 200 degrees celsius 180 degrees celsius fan forced. Add the egg yolk and lemon juice and mix to form a dough. Pour in the egg mixture until it reaches just below the pastry edge.
Add egg mixture to the flour mixture. Season with salt and pepper. Add the sour cream and cream and mix till combined.
Pour on the egg milk and cream mixture. Bake for 20 25 minutes until the bake is puffed and golden. Lightly grease 4 x 12cm round loose bottomed pans.
Mix in the grated cheese spring onions coconut flour and spinach into the egg mix. Spray a silicone muffin tray with olive oil spray then spoon in the mixture. Place the cream milk eggs dijon mustard salt and pepper in a large bowl and whisk together until smooth.
Pour into the prepared quiche pan ensuring the ingredients are well dispersed over the surface of the pan. Put the pumpkin cubes evenly over the bottom of the pastry. Place the flour in a medium bowl and use your fingers to rub the butter through until the mixture resembles fine bread crumbs.