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  • Australian Women’s Weekly NZ

    Table for 2

    Feb 26, 2020 5 minutes
    PHOTOGRAPHY by JAMES MOFFATT
    AND JOHN PAUL URIZAR
    •
     
    STYLING
    by
    KATE BROWN
    AND MICHELE CRANSTON

    Cook-and-freeze pumpkin quiches

    MAKES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES

    4 sheets shortcrust pastry
    900g butternut pumpkin, chopped 1.5cm
    2 cloves garlic, sliced thinly
    1 tablespoon coarsely chopped fresh sage, plus extra to serve
    1 tablespoon extra virgin olive oil
    ½ cup (125ml) milk
    4 eggs, beaten lightly
    ½ cup (60g) frozen peas
    100g feta, coarsely crumbled
    1½ tablespoons pine nuts
    30g mixed baby salad leaves beetroot relish, for serving

    1 Preheat oven to 220°C (200°C fan-forced). Oil four 9cm x 12cm oval pie tins 1½ cups capacity.

    2 Combine the pumpkin, garlic, sage and oil on an oven tray lined with baking paper. Season. Bake for 25 minutes. Remove, cool.

    Meanwhile, line pie tins with

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