Pumpkin And Feta Quiche Recipe

Crustless Pumpkin Quiche (Paleo/Whole30) Eat the …

WebNov 19, 2020 · Add avocado oil and let it get hot, about 30 seconds. Add pumpkin and cook 7-8 minutes, stirring occasionally, until browned and …

Rating: 4.2/5(9)
1. Preheat oven to 350 degrees Fahrenheit.
2. Heat a large skillet over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add pumpkin and cook 7-8 minutes, stirring occasionally, until browned and softened. Add kale and cook for another 1 minute until slightly wilted. Add mushrooms, spices, and salt and pepper and cook for another 1-2 minutes until softened.
3. Pour mixture into a greased pie pan. Whisk eggs in a large bowl with salt and pepper. Add whisked eggs to the pie pan with the veggies and stir to make sure everything is mixed well. Bake for 25-30 minutes until eggs are cooked through. Enjoy!

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Roasted Pumpkin Quiche A Baking Journey

WebSep 26, 2021 · Place the Roasted Pumpkin cubes and the Feta Cheese cut into small cubes (or crumbed) at the bottom of the partially blind-baked pastry. Cover with the Egg/Cream mixture. Bake for about 40 minutes (still at 180'C/350'F), or until the quiche filling has set (see note 5). Leave to cool down slightly before serving.

Rating: 5/5(5)

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Pumpkin and feta quiche Claire K Creations

WebSep 18, 2019 · Instructions. Place the flour in a medium bowl and use your fingers to rub the butter through until the mixture resembles fine bread …

1. Place the flour in a medium bowl and use your fingers to rub the butter through until the mixture resembles fine bread crumbs.
2. Add the egg yolk and lemon juice and mix to form a dough.
3. Shape it into a ball then press to a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Grease and line a 30x10cm loose-bottom quiche dish.

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Creamy pumpkin, spinach and feta quiche Searching …

WebNov 3, 2014 · Put the pumpkin cubes evenly over the bottom of the pastry. Dot with the spinach. Sprinkle the chopped parsley over the top and …

1. Make the pastry case first. Put the flour and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse briefly until it begins to form a dough.
2. Tip it out onto the work bench and bring it together to form a smooth dough. Be careful not to overwork it. Wrap the dough in cling film and put in the refrigerator to rest for 20 minutes.
3. Sprinkle a little flour on the work surface and roll out the dough so it is thin but covers a 23cm tin. Put the pastry in carefully and then prick the bottom with a fork. If it is a loose bottomed tin then make sure there are no gaps as the filling will then leak out in the oven. Put some baking paper in and fill with baking beans.
4. Bake in the oven at 180C for 15 minutes. Remove the baking beans and baking paper and return the tin to the oven for another 10 minutes.

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