Photo by Julie O’Malley
Pumpkin Quiche
Pie Crust:
1/2 cup wholemeal SR flour
1/2 cup wholemeal Plain flour
125g butter
1 egg yolk
2 tsp lemon juice, if needed
Filling:
500g pumpkin, boiled or steamed until tender, cooled
2 rashers bacon, chopped
3 shallots, chopped
1 clove garlic, crushed
250g feta
3 eggs
2/3 cup cream
2 Tbsp parsley, chopped
pepper
Pie Crust:
Sift flours and add the husks back into the flour. Rub in butter. Add egg yolk and enough lemon juice if needed to combine. Cover and refrigerate for 30 minutes.
Roll out pastry to fit 23cm flan tin, place on an oven tray and bake in mod hot oven 180c for 10 minutes. Meanwhile prepare filling.
Filling:
Gently fry bacon until crisp. Add shallots and garlic, cook until soft.
Place cooked pumpkin and feta in food processor and mix until smooth. Add eggs, cream, parsley and some pepper. Process again until combined.
Place cooked bacon mixture on base of pastry, pour over the filling and put back in oven for further 30 minutes or until set.