How to make pumpkin and feta quiche

Chef and cafe owner Sonya Mouland, from Campbelltown’s Bar Centrale, shares her recipe for making her popular pumpkin and feta quiche

Pumpkin and feta quiche is ideal for a Sunday lunch. Svegovic

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PUMPKIN AND FETA QUICHE

Ingredients: 1/2 Japanese pumpkin diced into 2cm cubes and roasted with sesame same oil until just soft, 2 handfuls baby spinach leaves, 200gm Danish feta, 10 eggs, 200ml skim milk, 2 sheets of puff pastry, 2 tablespoons sesame seeds, salt and pepper.

Method: Line and spray a spring form cake tray with baking paper and oil. Lay the pastry into the tray and cut sections to fill the whole tray.

Overlap the pastry by 1cm and squeeze it together so that no eggs will leak.

Put the tin onto a bigger tray and keep the oven hot at 150c after roasting the pumpkin.

Layer the spinach on the bottom of the pastry then the pumpkin and then crumble the feta over the top of that.

Whisk the eggs lightly but don’t over beat them.

Mix the milk with the eggs and add little salt and cracked pepper. Pour the mixture over the pumpkin.

Sprinkle with sesame seeds and bake for 30 to 45 minutes or until the middle is just set.

Leave in the tray for 5 to 10 minutes until it cools slightly.

Cut and serve with a salad or refrigerate until cool and enjoy cold too.

Chef and Bar Centrale cafe owner Sonya Moulang.

CHEF and Ruse cafe owner Sonya Moulang developed a love of cooking from watching her grandfather Walter make wonderful creations in his kitchen.

As a child, Ms Moulang, now 34, would travel to Queensland to visit Walter and she recalls he used to make the most amazing dishes.

One of her fondest memories is of the blue swimmer crab Walter cooked after she caught it on a fishing line near his home.

“I got to try the most amazing things when I went to visit my grandfather,’’ she said.

A chef for the past 20 years, Ms Moulang runs Bar Centrale in Campbelltown and loves how food brings people together.

Sonya Moulang (centre) with staff members Emma Kitchen and Kim Pedder.

One of her most popular dishes is a pumpkin and feta quiche.

“The quiche is a super easy recipe and it doesn’t take long to make,’’ she said.

“It’s great for Sunday afternoon lunches.

“You can sit out the back, have the quiche with a salad and later on, jump in the pool.’’

“Best of all, it lasts for a few days in the fridge if you can’t finish it all.’’

Ms Moulang’s tip for getting the quiche right was to keep the oven at 150C.

“Take your time or the pastry won’t cook through and the egg won’t set right,’’ she said.

She said the versatile quiche could be enjoyed hot or cold, in winter or summer.

“I’ve been making it for so that that I couldn’t tell you where the recipe came from,’’ she said.