Leek, Feta and Pumpkin Pie with Sautéed Broccoli and Walnuts

Steps

1. oven to 200°C. Grease a medium baking dish (measuring about 15 x 25cm) with oil or butter
2. Heat a drizzle of oil in a medium fry-pan on high heat. Cook leeks for 2-3 minutes, until softened. Add pumpkin and salt and cook a further 1-2 minutes, until tender. Add capsicum and pumpkin spices and cook for a further 1 minute, until fragrant.
3. While veggies are cooking, whisk together eggs, sour cream, feta and salt. Once veggies are cooked, transfer to prepared baking dish and allow to cool slightly, about 1-2 minutes. Pour egg mixture over vegetables and shake to evenly distribute the mixture. Wipe pan clean and set aside.
4. Unroll pastry onto a clean, flat surface, paper-side down. Lightly flour pastry and roll out a little (if necessary) until big enough to cover baking dish. Lay pastry on top of egg and vegetables, brush top lightly with milk and prick a few times with a fork or sharp knife.
5. Bake pie for 15-20 minutes, until pastry is golden and egg is cooked through. Allow pie to rest for 5 minutes before serving. While pie bakes, trim end from bok choy and thinly slice (if using), cut broccoli into small florets and roughly chop half the stalk.
6. Heat a drizzle of oil in reserved pan on medium-high heat and add butter. When butter is bubbling, add broccoli and walnuts and stir-fry for 2 minutes. Add bok choy (if using) and cook a further 1 minute until walnuts are toasted and broccoli and bok choy are bright green and tender. Season to taste with salt and pepper.
7. cut leek, feta and pumpkin pie into 2-3 pieces and place onto plates with sautéed broccoli and walnuts on the side. Top with a dollop of tomato chutney.