recipes

PUMPKIN, SPINACH AND GOAT CHEESE QUICHE

As clean as a pumpkin quiche! Take pumpkin, goat cheese, and spinach and throw all of them collectively in a quiche. Add a few caramelized onions, walnuts, and you’ve got the satisfactory vegetarian seasonal quiche!

PUMPKIN, SPINACH AND GOAT CHEESE QUICHE

PUMPKIN, SPINACH AND GOAT CHEESE QUICHE

INGREDIENTS

FOR THE DOUGH:

    • 1 stick (125g) unsalted butter, diced
  • 1½ cup (180g) all-purpose flour + extra for dusting
  • 2 Tablespoons cold water (or more if needed)

FOR THE FILLING:

  • 30 oz (800 g) pumpkin, cut into large pieces
  • 12 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons of sugar
  • 2 cups (450g) fresh spinach
  • Salt & pepper
  • 2 large eggs
  • 7 oz (200g) goat cheese
  • 1/2 cup (65g) nuts
  • 1/2 teaspoon nutmeg
Caution: the scale button does not work for values in parenthesis.

INSTRUCTIONS

    1. For the pie crust: preheat the oven to 400°F (200°C). Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large rectangle and line an 11 x 7-inch (about 28 x 18 cm or slightly bigger) form with the crust.*
  1. Cook the chopped pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.
  2. In a medium frying pan, heat olive oil and once hot, melt the onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.
  3. In another frying pan, saute the spinach with olive oil until they reduce by half. Season with salt and pepper, and set aside.
  4. Mix the eggs with the goat cheese. Add the walnuts, mashed pumpkins, onions and spinach. Season with salt, pepper, and a pinch of nutmeg.
  5. Pour the mixture onto the crust, and bake for about 40 minutes, or until cooked through.

NOTES

* An option is to roll a large disk and roll a 9-inch (23 cm) springform pan.

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