Autumn Vegetable Crusty Quiche
A hearty and nutritious quiche is the perfect way to welcome the autumn season. Packed with seasonal vegetables and encased in a wholesome crust, the combination of roasted butternut pumpkin, kale and caramelised onions provides depth, while the eggs and Greek yoghurt create a creamy, protein-rich filling. This quiche is not only a satisfying meal, it’s also a great way to incorporate more vegetables into your diet.
Servings
8
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1½ cups all-purpose gluten-free flour
- ¼ tsp salt
- 1⁄3 cup olive oil
- ¼ cup cold water
- 2 cups butternut pumpkin, cubed
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 cups chopped kale
- 6 large eggs
- 1 cup Greek yoghurt
- ½ cup oat milk
- 1 cup grated Gruyère
- 1 tsp dried thyme
- Salt & pepper, to taste
Method
- Preheat oven to 190°C
- Mix flour and salt in a bowl. Add oil and water, stir until it forms a dough. Press into a 9-inch pie dish.
- Toss butternut pumpkin with olive oil, salt and pepper. Roast for 20 mins
- Caramelise onions in a pan over medium heat for about 15 mins.
- Sauté kale until wilted
- Whisk together eggs, yoghurt, milk, cheese, thyme, salt and pepper
- Arrange vegetables in the crust, pour egg mixture over.
- Bake for 45-50 mins until set and golden.
- Let cool for 10 mins before serving.
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