POTATO CRUST PUMPKIN, FETA AND SPINACH QUICHE

SERVES: 8-12

METHOD

1. Preheat oven to 220°C (200°C fan-forced) and lightly grease and line a 23cm round spring-form tin with baking paper. Line a baking tray with baking paper.

2. Place grated potato in a sieve and rinse until water runs clear. Place between kitchen paper to remove excess moisture, before placing in a medium mixing bowl. Add flour, butter, egg, salt and pepper to the potato, stirring to combine. Evenly spread potato mixture over the base and sides of prepared tin, pressing down firmly to create a tight-fitting crust and spray top with oil. To blind bake, cover with paper and baking beans (eg. Dried chickpeas).

3. Place tin on a baking tray in preheated oven and bake for 20 minutes before removing chickpeas and paper. Return potato crust to oven and bake for a further 40 minutes until golden.

4. Meanwhile, place pumpkin on prepared baking tray with 1 teaspoon oil, tossing until well coated. Place in oven on top rack with the potato crust for the final 30 minutes of cooking, turning halfway through cooking. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 180°C (160°C fan-forced).

 5. Meanwhile for the filling, heat remaining oil in a medium saucepan over a medium-low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from pan and set aside until required. Add spinach to pan, cover and cook for 2 minutes or until wilted. Remove from heat and allow to cool before squeezing out excess water.

6. In a large jug combine eggs, cream, parmesan, rosemary, salt and pepper, whisking to combine.

7. To assemble quiche, spread onion mixture, roasted pumpkin, squeezed wilted spinach and feta over the cooked potato crust. Carefully pour over the egg mixture and place pie dish back in oven and cook for 45 minutes or until egg is set and golden on top.

Serve quiche hot or cold.

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