Spinach and Fetta Ready to Bake Quiche with Roasted Vegetable, Spinach and Persian Fetta Salad

Preheat the oven to 180C. Peel and chop pumpkin into 1.5cm cubes, discarding the seeds. Trim and halve Brussels sprouts. Remove the husks and silk from corn cob. Hold the cob vertically and use a sharp knife to cut kernels from the cob. Discard cob. Peel and cut red onion into wedges (8 wedges/onion). Break wedges into seperate onion layers.

Remove quiche from packaging. Place the quiches onto a lined baking tray. Bake in a hot oven for 20 minutes until cooked and golden.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

To speed up roasting we suggest par-cooking the pumpkin and Brussels sprouts in a microwave first. Place pumpkin and Brussels sprouts in separate microwave safe bowls with 1 tbsp of water in each. Cover and microwave pumpkin for 1-2 minutes and Brussels sprouts for 1 minute. Pumpkin and Brussels sprouts should soften slightly but still hold their shape.

Tip! Microwave cooking times may vary depending on your microwave power.

Place a large frying pan on a medium high heat and add a drizzle of olive oil. Add onion and saute for 2 minutes. Add in pumpkin and Brussels sprouts, season with salt and pepper. Cook for 4-5 minutes. You want to create browning so turn the veg one or twice, do not stirfry. Add the corn and cook for a further 1-2 minutes until veg is tender and golden.

Tip! If you prefer you can place veg on a baking tray, season with salt and pepper and a drizzle of olive oil and bake in the oven for 20-25 minutes.

Crumble the fetta into a small bowl and add 2 tbsp of olive oil and the oregano. Gently mix to coat the fetta with the oil and herbs. Place pan roasted veg in a large bowl and adjust seasoning if needed. Add spinach, fetta and the herb olive oil. Toss all ingredients together.

Remove the quiche from the oven when it's golden and warmed through. Place on serving plates along with the warm roasted vegetable salad. Serve and enjoy!

Preheat the oven to 180C. Peel and chop pumpkin into 1.5cm cubes, discarding the seeds. Trim and halve Brussels sprouts. Remove the husks and silk from corn cob. Hold the cob vertically and use a sharp knife to cut kernels from the cob. Discard cob. Peel and cut red onion into wedges (8 wedges/onion). Break wedges into seperate onion layers.

Remove quiche from packaging. Place the quiches onto a lined baking tray. Bake in a hot oven for 20 minutes until cooked and golden.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

To speed up roasting we suggest par-cooking the pumpkin and Brussels sprouts in a microwave first. Place pumpkin and Brussels sprouts in separate microwave safe bowls with 1 tbsp of water in each. Cover and microwave pumpkin for 1-2 minutes and Brussels sprouts for 1 minute. Pumpkin and Brussels sprouts should soften slightly but still hold their shape.

Tip! Microwave cooking times may vary depending on your microwave power.

Place a large frying pan on a medium high heat and add a drizzle of olive oil. Add onion and saute for 2 minutes. Add in pumpkin and Brussels sprouts, season with salt and pepper. Cook for 4-5 minutes. You want to create browning so turn the veg one or twice, do not stirfry. Add the corn and cook for a further 1-2 minutes until veg is tender and golden.

Tip! If you prefer you can place veg on a baking tray, season with salt and pepper and a drizzle of olive oil and bake in the oven for 20-25 minutes.

Crumble the fetta into a small bowl and add 2 tbsp of olive oil and the oregano. Gently mix to coat the fetta with the oil and herbs. Place pan roasted veg in a large bowl and adjust seasoning if needed. Add spinach, fetta and the herb olive oil. Toss all ingredients together.

Remove the quiche from the oven when it's golden and warmed through. Place on serving plates along with the warm roasted vegetable salad. Serve and enjoy!