Pumpkin, Goat’s Cheese & Red Onion Quiche Recipe

Name: Pumpkin, Goat’s Cheese & Red Onion Quiche Recipe
Ingredients: 400g butternut pumpkin, diced into 2cm chunks; 1 red onion, cut into eighths; 1 tbsp honey; 2 tbsp olive oil; Pinch sea salt; 1 tbsp thyme leaves; 50g goats cheese; 6 sun-dried tomatoes; 3 large eggs; Black pepper, to taste; ½ cup milk (of your choice); Pastry; 200g wholemeal spelt flour; 60g chilled butter or ghee, cut into cubes; ¼ tsp sea salt; 50-60mL chilled water

by Georgia Harding December 1, 2020

This vegetarian quiche is such a delicious combination of flavours. I just love pairing goats cheese and butternut pumpkin inside a crispy spelt pastry case. It’s my go-to for parties or a picnic as it’s delicious both hot and cold.

Serves: 4

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Pumpkin, Goat’s Cheese & Red Onion Quiche Recipe

By: Georgia Harding

This delicious vegetarian quiche offers a stunning summer dish, with flavour to boot. Filled with pumpkin, goat cheese and red onion, enjoy yours fresh out of the oven or chilled from the fridge — it’s the ultimate picnic feast!

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Servings

Prep time

Cook time

Recipe

Ingredients

400g butternut pumpkin, diced into 2cm chunks
1 red onion, cut into eighths
1 tbsp honey
2 tbsp olive oil
Pinch sea salt
1 tbsp thyme leaves
50g goats cheese
6 sun-dried tomatoes
3 large eggs
Black pepper, to taste
½ cup milk (of your choice)
Pastry

200g wholemeal spelt flour

60g chilled butter or ghee, cut into cubes

¼ tsp sea salt

50-60mL chilled water

Method

Pre-heat the oven to 180°C. On a baking tray, toss the pumpkin and red onion in the honey and olive oil. Season with sea salt and bake for 15 mins.

In a food processor, mix the flour, butter and sea salt on a high speed until a crumb forms. Gradually add the water until the pastry comes together into a firm dough (that holds together but doesn’t stick to your fingers). If the weather is warm, put it into the fridge for 10 mins before rolling out.

Grease a springform quiche tin and roll the pastry out onto a piece of baking paper so that it will cover the base and sides of the tin. Invert it into the tin and trim the sides and prick the base 4 or 5 times with a fork. With the baking paper on top, fill with pastry weights and blind bake for 10 mins on the bottom shelf of the oven.

Once the pastry is done, add the roast pumpkin, thyme leaves, goats cheese and sun-dried tomatoes to the pastry case.

Whisk the eggs, pepper and milk together in a small jug. Pour over the vegetables and bake for 20 mins or until the egg is set in the middle of the quiche.

Enjoy with a leafy green salad.