Roasted Pumpkin & Orange Quiche
This is a super easy and flavoursome quiche you can whip up in a hurry, either for a weeknight dinner or for entertaining. The pumpkin is roasted and soft, and the quiche has the perfect ratio of cheese to egg. Give my recipe a try and let me know what you think!
1 brown onion, finely diced
2 stalks of celery, finely diced
1 clove of garlic, finely diced
1 teaspoon of dried oregano
1 teaspoon turmeric
1 teaspoon chilli flakes
1 sprig fresh thyme
4 tablespoons of extra virgin olive oil, divided
2 large eggs
salt and freshly cracked black pepper, to taste
125 grams of cream cheese
juice and zest of half an orange
1/4 of a kent or butternut pumpkin
50 grams of parmesan or cheddar cheese, grated
2 sheets of puff pastry
Preheat oven to 200°C fan forced or 220°C/425°F.
Wash and discard the skin of the pumpkin. Chop the pumpkin into 2.5 cm cubes then place on a roasting pan with 2 tablespoons of olive oil, orange juice and zest, and season with salt and pepper. Cook in the oven for 20-30 minutes or until soft and slightly browned. Set aside once done to cool slightly.
In a pan on medium - high heat add the remaining oil, chopped vegetables, spices and herbs. Cook, stirring occasionally for at least 10 minutes and the onion is translucent and fragrant. Set aside to cool.
Grease a pie tin with butter (I used a rectangular one for this recipe) then line with with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring that the pastry goes up to all edges of the tin before trimming the edges. Prick the base of the pastry a couple of times with a fork, then line the pastry with baking paper and pour in pastry weights (if you don't have some use uncooked rice, I did and it worked perfectly). Blind bake the pastry for 10 minutes at 200°C fan forced or 220°C/425°F.
While the pastry is baking, in a large mixing bowl add pumpkin and onion mix. Stir to combine then add cream cheese, cheese and eggs. Stir until everything is thoroughly incorporated and set aside.
Once the pastry has blind baked, take it out of the oven and reduce oven temperature by 20°C (180°C fan forced or 200°C/395°F). Discard the pastry weights and baking paper, then fill the pastry with the pumpkin mixture and return to the oven for another 10-15 minutes or until the top of the quiche is golden, not wobbly in the middle and slightly puffed. Depending on your pie tin you may have to bake for slightly longer.
To serve; slice into pieces and enjoy alongside a salad and perhaps some tomato relish. Enjoy this quiche either hot or cold, it will keep in the fridge for at least 2 days.
Notes: If you would like you can add bacon, it would be absolutely delicious. Just add it in the third step when cooking the veggies. Also, I used a rectangular pie tin for my recipe, the cooking time could change depending on what dish you use, so always check for doneness before taking the quiche out of the oven.