Pumpkin Quiche

Pumpkin Quiche

Following on from the quiche theme of last week, I decided to make a pumpkin quiche if only because I had half a pumpkin left over!

Pumpkin quiche?

Ingredients:

800g pumpkin, peeled and cut into 2.5cm pieces
1 tsp mild chilli powder
1 tsp caraway seeds
1 tbsp olive oil
260g plain gluten-free flour
180g dairy-free margarine
3/4 tbsp cold water
1 onion
3 eggs
1/2 teaspoon freshly ground nutmeg
160ml rice milk

A little spice

Preheat the oven to 180C. Place the pumpkin pieces on a baking tray and spread the chilli powder, caraway seeds and olive oil over the pumpkin and mix to combine. Pop into the oven and leave to roast for 30-35 minutes until browned and slightly softened. Leave to one side to cool. 

Softened and fragrant

In a large mixing bowl add the flour and margarine in pieces. Using your fingertips, rub the flour into the margarine until you get breadcrumbs. Add the cold water and mix in until you get a dough. Press the dough into a 10” tart tin or dish and pop into the oven for 20 minutes. 

Gluten-free pastry can be done!

In the meantime in a large frying, add a heaped teaspoon of dairy-free margarine and add the chopped onions over a medium heat to fry until golden brown. Leave to one side to cool. 

Browned onions

In a large mixing bowl, add the eggs, milk, nutmeg, seasoning to taste and mix together. 

An unassuming nutmeg

Take the pastry from the oven and place the onion evenly on the base.

Tempting?

Place the pumpkin on top of the onions and arrange evenly. Pour the mix other the pumpkin. 

Even more tempting?

Pop into the oven for 40-45 minutes and enjoy with a side salad.

Pumpkin quiche

So, would you have preferred a pumpkin pie?