With such mild weather here in this part of the world, I’m fully embracing autumn. All the orange colored vegetables are out in the supermarkets and the apples are everywhere to be seen. You know it’s autumn here when the tasty Federweisser (fresh pressed white grapes that have started fermentation) can be found just about everywhere. Though I’m a summer and hot weather girl inside an out and I dread its end every year, I secretly enjoy this time of year. Probably because I love the food traditions that come with it!
Somehow the changing leaves and fresh cold air make me crave pumpkin. Pumpkin oatmeal, pumpkin muffins, roasted pumpkin, and now pumpkin and feta quiche. This recipe is inspired by an amazing brunch in Prague that served up huge individual quiches filled high with chunks of creamy pumpkin and tangy feta. This is my take on that great meal. The almond crust adds nuttiness to the rich flavours of the filling and the rosemary and sage really make it taste like Fall.