Roasted Butternut, Rosemary & Feta Quiche

Serves 4 - 6

Ingredients:
Short Crust Pastry:
250g Flour
125g Butter
1 /2 tsp Salt
2-3 tsps Milk
1 Whole Egg

Filling:
200g Roasted Butternut
50g Feta Cheese
5g Rosemary
4 Eggs
500ml Douglasdale Milk
Salt and Pepper

Method
Pastry:

1. Sift dry ingredients.
2. Make a well in the centre.
3. In the well place egg, softened butter and milk.
4. Bring all the ingredients together with fingertips.
5. Be careful not to handle too much, allow to rest in the fridge for 30 minutes before rolling.

(Note: If pastry becomes too crumbly while mixing add a little egg white.)

Filling:

1. Preheat oven 160ºC.
2. Roll out pastry on a well floured surface and line a quiche dish. (size: 23cm)
3. Line quiche dish with pastry.
4. Place the rosemary, butternut and feta evenly into dish.
5. Whisk the eggs and milk together and season.
6. Pour the milk mix into quiche.
7. Bake for 45mins.