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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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
