Pumpkin, Goats Cheese & Red Onion Quiche

Pumpkin, Goat’s Cheese & Red Onion Quiche Recipe

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!


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!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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