The Australian Women's Weekly

Table for 2

Cook and freeze pumpkin quiches

MAKES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES

4 sheets shortcrust pastry
900g butternut pumpkin, chopped 1.5cm
2 cloves garlic, sliced thinly
1 tablespoon coarsely chopped fresh sage, plus extra to serve
1 tablespoon extra virgin olive oil
½ cup (125ml) milk
4 eggs, beaten lightly
½ cup (60g) frozen peas
100g fetta, coarsely crumbled
1½ tablespoons pine nuts
30g mixed baby salad leaves beetroot relish, for serving

1 Preheat oven to 220°C (200°C fan-forced). Oil four 9cm x 12cm oval pie tins 1½ cups capacity.

Combine the pumpkin, garlic, sage and oil on an oven tray lined

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