Pumpkin, Thyme & Goat's Cheese Mini Quiches
These scrumptious looking quiches come from Gabrielle of Kitch'n Thyme. Wholemeal flours have been used for the pastry, but you can easily substitute for the flour you have available at home. If you would like a gluten free base, make these with the gluten free mini quiches base in The Tea Party Issue. Gabrielle has created this recipe using organic ingredients where possible.
"These make for the perfect adult or child lunchbox, party, barbeque or gathering where you need to take a plate! They also make the perfect go-to in the fridge for busy mums. Even better, they freeze really well!" - Gabrielle
Recipe Tester Feedback: "They looked really nice and we all loved the flavours of the filling. They make a nice tasty summer meal to have on own or with a salad." - Tina
Contains: Gluten/ Dairy / Eggs
Total Preparation Time 1 hour
Can be frozen
- spelt flour - 100g, wholemeal
- spelt flour - 100g, white
- butter - 100g
- salt - 1/2 tsp
- water - 40g
- pumpkin - 400g, butternut, peeled and cubed into 1-2cm pieces
- salt - 1/4 tsp
- fresh thyme - few sprigs, leaves
- olive oil - 3 Tbsp
- onions - 4, brown, medium, peeled and sliced
- Balsamic vinegar - 1 Tbsp, white wine
- rapadura sugar - 1 Tbsp
- baby spinach - 100g
- goat's cheese - 100g, feta
- eggs - 4
- sour cream - 60g (*can use coconut cream)
- milk - 60g (*can use almond milk)
- salt - 1/2 tsp
- fresh chives - 1/2, bunch, chopped finely
- fresh parsley - chopped finely, few sprigs Italian
- To make the pastry place the wholemeal flour (100g) white flour (100g), butter (100g) and salt (1/2 tsp) into bowl. Process Speed 6 / 8-10 seconds until the mixture resembles breadcrumbs.
- Add the water (40g). Closed Lid / Kneading Function / 10-20 seconds.
- Transfer the dough to a sheet of clingfilm, press the dough together, cover in clingfilm, flatten into a disc and place into the fridge for 30 minutes to rest.
- Preheat the oven to 180C. Lightly grease the muffin tin and set aside.
- Roll out the dough to approx. 2mm thick, and using a 9cm round pastry cutter, cut 14 rounds from the pastry. Press pastry rounds into prepared muffin holes. Place into the freezer for 15 minutes to firm.
- Cut 14 very small baking paper rounds to line the pastry base, before topping with baking beads and blind baking for 15 minutes.
- Cool for 5-10 minutes before removing the baking beads. Set aside in the tins until you are ready to proceed with the filling.
- Preheat the oven to 180C. Line a large baking tray with baking paper.
- Place the pumpkin (400g), salt (1/4 tsp), few sprigs of thyme and olive oil (1 Tbsp only) onto the tray and toss together. Spread the pumpkin out evenly over the tray and roast for 15 minutes or until just tender.
- To make the caramelised onions, heat the remaining 2 Tbsp of olive oil in a pan on medium-high heat and add the onions (4). Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar (1 Tbsp) and sugar (1 Tbsp) right at the end and stir to combine.
- Push the onions over to one side of the pan, and add the baby spinach (100g), stirring until just wilted. It should retain it's beautiful vibrant green colour! Take off the heat and set aside.
- Place the eggs (4), sour cream (60g), milk (60g), salt (1/2 tsp), chives (1/2 bunch) and parsley (few sprigs) to bowl. Mix Speed 4 / 10 seconds.
- To assemble, scatter the onions evenly over the base of the quiches, follow with the cooked pumpkin, spinach and goat's cheese (100g).
- Pour the egg mix over to complete the fillings. Bake for 20-25 minutes or until just set and golden brown. Cool a few minutes in the tray before cooling completely on a wire cooling rack. Serve warm or cool.