I Made Our 150-Year-Old Cottage Cozy For Fall Without Buying Decor

Fall is in full swing in the hills, and this week has been all about making the most of what I already have. A little grocery shopping, a walk to enjoy the fall scenery, putting together a hot chocolate and tea station, making a simple hydrangea centerpiece, baking a squash quiche, and enjoying a cozy evening at home with the pups. Pumpkin & Feta Quiche: 250 g (2 cups) all-purpose flour 125 g (½ cup) butter 1 egg 30 ml (2 tbsp) water Pinch of salt 200 g (1½ cups) Hokkaido pumpkin 150 g (1 cup) crumbled feta cheese 3 eggs 200 g (¾ cup + 1 tbsp) sour cream 50 ml (3 tbsp + 1 tsp) milk 8 g (1 tbsp) cornstarch 1 red onion 10 g (1 tbsp) pumpkin seeds Salt and pepper Dried beans or pie weights for blind baking Instructions: 1. Mix flour, butter, 1 egg, water, and salt into a smooth dough. Refrigerate for 30 minutes. 2. Preheat oven to 350°F (180°C). Grease a tart pan. 3. Roll out the dough, place in the pan, prick with a fork, and blind bake with parchment paper and pie weights for 10 minutes. 4. Arrange thinly sliced pumpkin and onion over the crust. Whisk together 3 eggs, sour cream, milk, cornstarch, salt, and pepper. Pour over the vegetables. 5. Top with crumbled feta and pumpkin seeds. Bake for 30–40 minutes until golden brown. Filmed & Edited: Owning Hills ____ You can find me here: • Instagram -   / owninghills   • TikTok -   / owninghills