Ingredients
- 1 shortcrust pastry case
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 glove garlic, crushed
- 1 tsp fresh rosemary, chopped
- 1 cup of baby spinach
- Black pepper, freshly ground
- 100g roasted pumpkin, cut into 3cm pieces
- 100g feta cheese, coarsely crumbled
- ¼ cup chargrilled capsicum, well drained, chopped
- 3 eggs
- 1/3 cup cream
- 2 tbsp parmesan cheese
Method
- Preheat oven to 160 degrees fan forced. Place the case on an oven tray and bake for 10 minutes.
- Heat olive oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, rosemary, spinach and pepper and stir for 1 minute or until the spinach has just wilted.
- Place onion mixture, pumpkin, feta and capsicum on the base of the pastry case. Place eggs and cream in a bowl and whisk until combined. Pour into the pastry case and sprinkle with parmesan cheese.
- Bake for 25 minutes or until golden brown.
