This quiche is packed with great flavours from the pumpkin and cheese and would be a hit when you're next asked to bring a plate. You could also experiment with other flavour combinations, depending on what you have to hand in the fridge.

Rating

This quiche is packed with great flavours from the pumpkin and cheese and would be a hit when you're next asked to bring a plate!

Roasted_Pumpkin_and_Goats_Cheese_Quiche_ChangingHabits

Yields8 Servings

Crust
 50 g butter
 0.3 cup water
Filling
 6 cherry tomatoes
 1 cup roasted pumpkin
 4 mushrooms
 0.5 Spanish onion
 2 cups spinach leaves
 150 g goats cheese or feta
 7 organic eggs
 Optional: Small handful of basil to garnish

1

Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.

2

Add flour, butter and salt and pepper into a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Once ball has formed, wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.

3

Chop all the ingredients for the filling and place together in a large mixing bowl with the eggs, goats cheese and salt and pepper. Stir well.

4

Grease baking tin with butter.

5

Remove crust mixture from the fridge and place between two pieces of baking paper and roll into a large round shape with rolling pin. Press the mixture into the baking tin.

6

Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.

7

Leave to cool in the baking tin for 45 minutes and remove from the tin and rest for a further 15 minutes before placing in the refrigerator.

8

Remove from fridge and slice to serve.

9

Delicious served hot or cold and perfect with a side salad!

Ingredients

Crust
 50 g butter
 0.3 cup water
Filling
 6 cherry tomatoes
 1 cup roasted pumpkin
 4 mushrooms
 0.5 Spanish onion
 2 cups spinach leaves
 150 g goats cheese or feta
 7 organic eggs
 Optional: Small handful of basil to garnish

Directions

1

Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.

2

Add flour, butter and salt and pepper into a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Once ball has formed, wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.

3

Chop all the ingredients for the filling and place together in a large mixing bowl with the eggs, goats cheese and salt and pepper. Stir well.

4

Grease baking tin with butter.

5

Remove crust mixture from the fridge and place between two pieces of baking paper and roll into a large round shape with rolling pin. Press the mixture into the baking tin.

6

Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.

7

Leave to cool in the baking tin for 45 minutes and remove from the tin and rest for a further 15 minutes before placing in the refrigerator.

8

Remove from fridge and slice to serve.

9

Delicious served hot or cold and perfect with a side salad!

Roasted Pumpkin and Goats Cheese Quiche

Pick up available from our NZ warehouse at - 34 Clansman Tce, Gulf Harbour AK0930. Pick up times as requested by you txt 021537626. Thank you. Dismiss

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