Pumpkin, Feta and Sweet Chilli Frittata (or quiche) GF

I often stop at the Chifley supermarket on my way to work in the mornings (it's a great little sueprmarket) and have recently become addicted to their pumpkin, feta and sweet chilli quiches ;) mmmmmmmmmm

anyway, i decided to make some for breakfast this morning. i only had GF pastry and that is supposed to defrost for a few hours before use, so went with fritatta. however you could easily make this in a pastry shell - probably shortcrust would work best, with either gluten or gluten free pastry.

it's sooooo easy and delicious!!!

i had a quarter of a small pumpkin left, probably around 400g. peeled and cut into 1.5cm dice.

drizzle with a little olive oil and bake in a hot oven until they are brown around the edges.  remove from oven and let cool a little while you do the rest. turn the oven down to around 160'c

i used 8 eggs because that is what i had and it was about right, though you could get away with less. beat them up with around 1/4 cup sweet chilli sauce and 2 tabs plain flour (regular or gluten free). chop 1/2 block of feta in 3/4cm cubes (or crumble)

grease a quiche or pie dish and sprinkle the pumpkin in. sprinkle feta over. pour egg mix over the top and sprinkle with a tiny amount of nutmeg.

bake for around 20-25 mins until cooked through and serve.

i think some chopped parsley would be great for colour, maybe some braised leeks... and done in cake or muffin tins for finger food would be delish!!!

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