Weeknight dinners
T E S T K I TC H E N
TIPS Sage leaves fried in a little olive oil are a delicious garnish for serving with the quiches. Defrost frozen quiches in refrigerator overnight before reheating in a moderate oven.
Cook and freeze pumpkin quiches
30g mixed baby salad leaves beetroot relish, for serving
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 fetta, coarsely crumbled 1½ tablespoons pine nuts
1 Preheat oven to 220°C (200°C fanforced). 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. 3 Meanwhile, line pie tins with pastry, leaving about 1.5cm overhang; press into side. Freeze for 5 minutes. 4 Reduce heat to 200°C (180°C fanforced). Place tins on an oven tray. To blind bake, cover pastry with foil or
146 The Australian Women’s Weekly | MARCH 2020
baking paper and fill with dried beans or rice. Bake on lower shelf for 15 minutes. Remove foil and beans; bake for a further 5 minutes or until pastry base has dried out. 5 Combine milk and eggs, whisk lightly. Season with salt and freshly ground pepper. 6 Divide pumpkin mixture among pastry cases. Pour over egg mixture. Sprinkle with peas, fetta and pine nuts. Bake for 35 minutes or until set and browned. Cover edges with foil if pastry is overbrowning. 7 Serve two quiches with salad leaves and relish. Freeze the remaining quiches for another meal. Suitable to freeze. Not suitable to microwave.
