This is a delicious vegetarian lunch when paired with a salad. Serve slightly warm or at room temperature.
1 X Sour Cream Pastry, blind baked as described in the recipe on this blog
750ml butternut, cubed
125ml crumbed feta cheese
250ml feta cheese, cubed
83ml pumpkin seeds
250ml sour cream
Once you have baked your pastry, preheat your oven to 190℃.
Prepare the butternut by peeling it and cutting it into cubes no larger than 1,5cm X 1,5cm.
Add the cubes to a roasting tin and drizzle lightly with olive oil. Roast in the preheated oven for about 30 min, stirring through occasionally, or until just done.
Allow to cool.
Spoon the roasted butternut into the baked pastry shell and spread it evenly over the bottom.
Scatter the cubed feta over the butternut.
Add the crumbed feta cheese, pumpkin seeds, eggs, sour cream and salt to a mixing bowl and whisk the mixture to combine.
Pour this mixture onto the butternut and feta and bake for one hour.
Take the quiche out of the oven and allow it to stand for 20 minutes before remoulding it.
Serve warm or at room temperature.