These little individual quiches are handy to make ahead of time, are easily portable in lunch boxes and make great picnic food. They freeze well too.
My fail-safe gluten free pastry recipe is from the ABC TV series The Cook and The Chef. It’s deliciously rich and buttery and crisps up beautifully. You’d never guess it’s gluten free and I’m always complimented on it. If you don’t need to be gluten free, then use which ever shortcrust pastry recipe is your favourite, or I’d use pre-rolled shop bought sheets given half a chance.
- 1/2 butternut pumpkin, peeled and chopped into approx. 2cm cubes
- 2 red onions, peeled and each cut lengthways into 8 wedges
- Olive oil
- Sea salt
- A couple of sprigs of thyme if you fancy, stalks removed
- Handful of pine nuts
- 200g Greek feta
- 250ml (8 fl oz) single cream
- 2 free range eggs, beaten
- Salt and pepper to taste
- Make the pastry as per the instructions and chill in the fridge for 15 minutes minimum. I like to make mine in advance and leave chilling in the fridge until I'm ready.
- Pre-heat oven to 220 degrees C fan forced.
- In a roasting pan, preferably non-stick, combine the pumpkin, onion wedges, sea salt, thyme leaves if using, and a good glug of olive oil and turn in the oil until coated and glistening.
- Pop into the oven on a higher shelf position and roast for 20 - 30 minutes, checking and turning or shaking the vegetables halfway.
- Remove and set aside to cool slightly.
- Mix the cream and eggs in a jug and add salt and pepper to taste.
- Roll out the chilled pastry between 2 sheets of gluten free floured baking parchment, to approx 3mm thickness.
- Carefully line 1 large 26cm or 4 individual 12cm quiche tins with the pastry.
- There is no need to blind bake the gluten free pastry I use, but follow instructions for whatever pastry recipe or pre-made sheets you are using.
- I like to further chill the pastry in the tins if I have time, but you don't really need to.
- Divide the cooled roasted pumpkin, onion and crumbled feta amongst the pastry shells.
- Pour in the egg mixture and sprinkle pine nuts on top.
- Place tins on a flat baking tray and place in the middle shelf of the oven.
- Reduce the oven temperature to 180 degrees C.
- Bake for 15-20 minutes for individual or 25-30 minutes for large size, until filling is puffed up, golden and set.
- Serve warm or cold.