Step 1

Preheat oven to 220°C/220°C. Oil six 10cm x 13cm oval pie tins.

Step 2

Place pumpkin and garlic on baking paper-lined oven tray; drizzle with oil. Bake for about 20 minutes or until tender. ( alternately microwave pumpkin on HIGH for 8 minutes or until tender and add crushed garlic prior to mashing) Transfer to large bowl; cool for 5 minutes. Squeeze garlic from skins. Mash pumpkin and garlic coarsely with a fork. Stir in eggs, cream, peas and sage; season.

Step 3

Meanwhile, process flour, spices, butter and salt to taste until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Enclose pastry in plastic wrap; refrigerate for 30 minutes.

Step 4

Divide pastry into 6 even pieces. Roll each piece between sheets of baking paper until large enough to line tins. Lift pastry into tins; press into side and trim edge. Refrigerate for 20 minutes.OR Cut each pastry sheet in half diagonally. Lift pastry triangles into tins; press into side, trim edge.

Step 5

Reduce oven to 200°C/180°C fan-forced. Place tins on oven tray; cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake a further 5 minutes or until pastry is browned lightly. Cool.

Step 6

Fill pastry cases with pumpkin mixture. Sprinkle with crumbled fetta and pine nuts. Bake for 25 minutes or until set and browned.

Step 7

Serve quiches topped with relish.