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Pumpkin and feta quiche

updated

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Ingredients for 1 servings:

  • 250 g yufka dough sheets
  • 60 g butter, liquid
  • 500 g pumpkin flesh
  • 300 g sour cream
  • 4 eggs
  • 1 handful of fresh basil leaves
  • 150 g feta cheese
  • Salt
  • pepper
  • nutmeg
  • 2 tbsp, leveled oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Finely chop or blend the peeled and seeded pumpkin flesh. Sauté the pumpkin puree in the oil for about 5 minutes, then let the covered pan stand on a warm plate for a while to finish cooking. Preheat oven to 175°C. Chop the basil. Add the basil, sour cream, spices, eggs, and diced feta to the cooled pumpkin mixture and mix well. Brush the pastry sheets generously with the melted butter and line a 28cm tart pan with it. Fold any overlapping edges inward to create a neat rim. Pour the pumpkin mixture onto the pastry case and bake in the oven for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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