Pumpkin Quiche

Our Pumpkin Quiche is a perfect winter warmer to create, perfect for lunch or dinner!

Gluten Free • Nut Free

Makes 1 x 23cm / 9inch round

PASTRY BASE

250g / 1⅔ cups Anything But Ordinary Plain Flour

125g salted butter, chilled

1 egg

2 tablespoons cold water

FILLING

350g dry roasted pumpkin (about 900g raw)

80g / ½ red onion, chopped

150g / 1¼ cups swiss cheese, grated

4 eggs

250ml / 1 cup cream

250ml / 1 cup milk

½ teaspoon salt

⅛ teaspoon cracked pepper

⅛ teaspoon nutmeg

Method - PASTRY

In a food processor add Anything But Ordinary Plain Flour. Chop the butter into six pieces and add to processor. Combine till butter is reduced to a crumbly texture with the flour. Whisk together the egg and water. With the motor running, slowly pour this into the processor. Add another teaspoon of water if the mix doesn’t form a dough ball pretty quickly. Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc. Wrap and rest in the fridge for 30 minutes.

Preheat oven to 180 degrees Celsius / 160 degrees Celsius fan forced.

Cut two pieces of baking paper larger than the tin you are using. Remove dough from the fridge and place it on one piece of the baking paper that has been lightly floured. Top with the second piece of baking paper and roll to a 28cm/11inch round. Remove the top piece of paper and flip the pastry into the flan tin. Peel off the paper, press the pastry into the edges and trim to fit the sides. Blind bake 15 minutes. Carefully remove beads and paper and bake for a further 10 minutes.

Method - FILING

Preheat oven to 180 degrees Celsius.

Remove the seeds from the pumpkin and cut into large wedges. Line a baking dish with baking paper and arrange the pumpkin in a single layer. Dry roast for 1 hour, turning over half way. Remove from oven when soft. Cool then peel and set aside 350g.

Reduce oven temperature to 160 degrees Celsius.

Fry onion in a little oil until cooked, then scatter over base of pastry case followed by the swiss cheese. In a blender or food processor combine the eggs, cream, milk, pumpkin, salt, pepper and nutmeg. Pour into pastry case. Bake for 1 hour or until a knife inserted in the middle comes out clean. Allow 10 minutes before cutting and serving.