Pumpkin and Feta Quiche

It’s meatless Monday, so why not try a pumpkin quiche? Quiche is a timeless classic and has dozens of variations available for all tastes. Swap pumpkin with spinach, leeks or tomatoes if you prefer!

Serves: 4 person

Preparation time: 20 minutes

Cooking time: 55 minutes


  • 1 puff pastry
  • 750g fresh pumpkin 
  • 2 minced garlic cloves
  • 120g crumbled feta cheese
  • 25g cornstarch
  • 2 eggs
  • 100g fresh crème fraîche
  • 100g shredded cheddar cheese
  • Pinch nutmeg


  • Spray a pie dish with oil and line puff pastry
  • Cut pumpkin into smaller pieces and cook for 20 minutes in a pot of salted boiling water. Drain and mash with a fork or potato masher. Add salt and pepper to taste
  • Preheat the oven to 180°C.
  • Mix the crème fraîche in a bowl with the corn flour,  minced garlic cloves, eggs, a pinch of nutmeg and feta. Add the pumpkin puree. Mix and pour into the puff pastry-lined pie dish. Sprinkle with shredded cheese. Bake for 10 mins, then 25 mins at 160°C.
  • Remove from heat and allow to cool before serving warm or cold.