Pumpkin, Spinach & Feta Quiche

Prep: 15 minutes
Cook: 45 minutes
Servings: 4-6
Pumpkin, Spinach & Feta Quiche

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


  • 1 Pampas Shortcrust Pastry Case
  • 1 tbspn olive oil
  • 1onion, finely chopped
  • 1clove garlic, crushed
  • 1 tspn chopped fresh rosemary
  • 2 cups packed baby spinach
  • A dash freshly ground black pepper
  • 100g roasted pumpkin, cut into 3cm pieces
  • 100g feta cheese, coarsely crumbled
  • ¼ cup well-drained, bottled char-grilled capsicum, chopped
  • 3 eggs
  • ⅓ cup cream
  • 2 tbspns parmesan cheese


  1. Preheat oven to 180˚C conventional or 160˚C fan-forced. Place case on an oven tray (do not remove foil). Bake 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 flan. Place eggs and cream in a bowl and whisk until combined. Pour into flan. Sprinkle with parmesan cheese. Bake 25 minutes or until set.