Pumpkin, Spinach & Feta Breakfast Quiche

Gluten & Nut Free
Makes 8 slices

This has become one of my favourite make ahead breakfasts. The buckwheat pastry is beautifully buttery and crisp, while the filling is packed with roasted pumpkin, spinach, fresh herbs and feta. I love making it the night before, then slicing it cold and reheating it in the oven for an easy, nourishing breakfast during the week.

Just a little note on the pastry: because this recipe is both gluten and nut free, the dough is a little more delicate than traditional pastry. Don’t worry if a few cracks appear when you transfer it to the tin after rolling it out, that’s completely normal. Simply use some of the excess dough from the edges to patch up any cracks, then seal them with a little egg wash. It may look a little more rustic, but that’s part of the charm, and it will still taste absolutely delicious!

GF + NF PASTRY

  • 210g buckwheat flour

  • 40g tapioca flour (plus extra for dusting)

  • 110g cold Organic Times Salted Butter, cubed

  • 1 egg

  • 1-2 Tbsp cold water

EGG WASH

  • 1 egg, whisked

FILLING INGREDIENTS

  • 2 cups roasted butternut pumpkin, diced into small cubes

  • ½ red onion, finely diced

  • 1-2 garlic cloves, crushed

  • 3 cups baby spinach

  • 7 large eggs

  • ½ bunch fresh parsley or coriander, finely chopped

  • ½ block feta, crumbled

  • A generous pinch of sea salt and freshly cracked black pepper

  • Olive oil, for greasing the tart tin

INSTRUCTIONS

  1. Make the pastry. Add the buckwheat flour, tapioca flour, cubed butter and 1 egg to a food processor. Blend until the mixture resembles fine crumbs.

  2. If it hasn’t started coming together after about a minute of blending, add 1 Tbsp cold water and blend again. If your egg was on the smaller side, you may need the second tablespoon of water. The dough is ready when it starts to clump together when pressed between your fingers.

  3. Tip the dough into a bowl lightly dusted with tapioca flour and gently bring it together with your hands. Shape into a disc, wrap in baking paper and refrigerate for 30-40 minutes.

  4. Prepare the tart shell. Preheat the oven to 180°C (fan forced).

  5. Roll the chilled dough between two sheets of baking paper until it’s roughly large enough to line a large tart / quiche tin.

  6. Grease the tin with olive oil. Carefully transfer the pastry to the tin, gently pressing it into the base and up the sides. Trim any excess pastry and use the offcuts to patch any thin spots or cracks.

  7. Brush the pastry all over with the whisked egg wash, then prick the base several times with a fork.

  8. Bake for 20 minutes, or until lightly golden. Remove from the oven, brush with the remaining egg wash and return to the oven for 7–10 minutes, until the pastry is golden and feels dry to the touch. This extra bake helps keep the base nice and crisp once the filling is added.

  9. Make the filling. While the pastry is baking, heat a large frying pan over medium heat. Add a small knob of butter, then cook the red onion for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds.

  10. Add the spinach and cook until completely wilted and most of the excess moisture has evaporated. Set aside to cool slightly.

  11. In a large bowl, whisk together the 7 eggs, chopped herbs, feta, salt and pepper. Stir through the roasted pumpkin and the cooled spinach mixture.

  12. Assemble and bake. Pour the filling into the pre-baked tart shell and spread it out evenly.

  13. Bake for 30-35 minutes, or until the centre is cooked and the top is lightly golden.

  14. Remove from the oven and allow to cool.