Pumpkin and Feta Quiche

Ingredients

• 1 sheet of puff pastry

• 6 eggs

• 250ml (1 cup) of whipping cream

• 1 cup of spinach and/or rocket

• 1/2 a butternut pumpkin

• 200g of feta

Method

1. Thinly slice the butternut pumpkin and roast on 200 degrees celcius for 20 minutes or until slighly crisp.

2. Whisk the eggs, cream and salt and pepper in a bowl. Cube the feta and mix into the egg mixture.

3. Lay the defrosted pastry into a pie tin, and lay the roasted pumpkin on the base of the pan.

4. Pour the egg and cream mixture ontop of the pastry base, and spread the spinah and rocket leaves on top.

5. Bake in the oven for 25 minutes and serve with fresh bread and garden salad.

Find more recipes that I cooked whilst staying in the French Mansion.