Roasted Pumpkin, Leeks and Feta Quiche

One of the many experiments from my time in Zitsa. Creamy feta with sweet roasted vegetables and a crunchy dark crust. Simple. Delicious. Divine 🙂

Ingredients
Pumpkin, squash or sweet potato
2 large leeks, chopped in long chunks
200g Feta
3 eggs
a splash of milk

Method
First roast the vegetables in separate dishes for about an hour at 200ºC:
– Pumpkin with Olive Oil, Nutmeg and fresh Rosemary;
– Leeks with Olive Oil and salt

For the Pastry
200g of mixed Flour (I used white, wholewheat, Spelt, Semolina)
100g Soft Butter
20g Ground Walnuts
1/2tsp Salt
4 – 5 tbsp Cold Water

If using an electric mixer everything can go in together. Otherwise mix the dry ingredients with the butter with your hands and then gradually add the water. Work until soft and all the butter is combined. Flatten, wrap in cling film and chill in the fridge for at least an hour.

Grease the baking tin with olive oil and after an hour roll out the pastry – it will be soft so you will have to shape it with your hands as well. Spread the vegetables evenly over the  base, add half of the feta in chunks and crumble the rest. Pour over beaten eggs and bake for 45 minutes at 180ºC


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