Roast Pumpkin Quiche
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Serving:
Print

Roast Pumpkin Quiche

By January 23, 2018

This is another delicious recipe by Amy Smith from Cooks In Your Kitchen. A fabulous quiche you can make from scratch without too much effort – and have it on hand in the freezer! If you wish to make this gluten free, use the Grain Free Tart Shell recipe from The Dinners Issue.

Recipe Tester Feedback: "This was AMAZING – an impressive meal with such delicious flavours. The flavours of the pie all worked so beautifully together." - Shannon

No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten

Preparation Time 30 minutes
Cooking Time 40 minutes
Serves 6
Can be frozen

Ingredients

Method

  1. Preheat oven to 200C. Line a baking tray with baking paper.
  2. Place pumpkin (500g) on the baking tray, drizzle with honey (1 Tbsp), season to taste and roast until soft and slightly caramelised.
  3. Remove from oven and allow to cool slightly.
  4. Prepare pastry (1 batch) by rolling to 3mm thickness, then use it to line a deep pie tin. Prick with a fork.
  5. Cover the pastry with baking paper and pie weights. Bake for 15 minutes before removing the baking paper and pie weights and baking for another 5 minutes. Remove from the oven.
  6. Preheat the oven to 220C.
  7. Spread caramelised onion (1-2 Tbsp) over the base.
  8. Place roasted pumpkin over onion, then top with baby spinach (large handful) and cherry tomatoes (250g).
  9. Add eggs (6) and crème fraîche (40g) to the bowl. Mix Speed 4 / 5 seconds then pour over pie filling.
  10. Sprinkle crumbled feta (200g) over the top, then sprinkle thyme leaves (from 2-3 sprigs) over cheese.
  11. Bake in a 220C oven for 20 minutes, then reduce temperature to 200C for a further 20 minutes or until filling and pastry are cooked.
Allergens

Allergens

,

Add to Favourites
By Comments are off