Roasted Pumpkin and Goats Cheese Quiche

by | Nov 26, 2018 | 2 comments

This quiche is packed with great flavours from the pumpkin and cheese and would be a hit when you're next asked to bring a plate!

This recipe is available in the Changing Habits 2020 Recipe Book

Yields8 Servings
Crust
 50 g butter
 1/3 cup Water
Filling
 6 cherry tomatoes
 1 cup roasted pumpkin
 4 mushrooms
 1/2 Spanish onion
 2 cups spinach leaves
 150 g goats cheese or feta
 7 organic eggs
 Optional: Small handful of basil to garnish
1

Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.

2

Add flour, butter and salt and pepper into a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Once ball has formed, wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.

3

Chop all the ingredients for the filling and place together in a large mixing bowl with the eggs, goats cheese and salt and pepper. Stir well.

4

Grease baking tin with butter.

5

Remove crust mixture from the fridge and place between two pieces of baking paper and roll into a large round shape with rolling pin. Press the mixture into the baking tin.

6

Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.

7

Leave to cool in the baking tin for 45 minutes and remove from the tin and rest for a further 15 minutes before placing in the refrigerator.

8

Remove from fridge and slice to serve.

9

Delicious served hot or cold and perfect with a side salad!

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Ingredients

Crust
 50 g butter
 1/3 cup Water
Filling
 6 cherry tomatoes
 1 cup roasted pumpkin
 4 mushrooms
 1/2 Spanish onion
 2 cups spinach leaves
 150 g goats cheese or feta
 7 organic eggs
 Optional: Small handful of basil to garnish

Directions

1

Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.

2

Add flour, butter and salt and pepper into a food processor with a small amount of the water. Process and slowly add in more water until it forms one solid ball. Once ball has formed, wrap with a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.

3

Chop all the ingredients for the filling and place together in a large mixing bowl with the eggs, goats cheese and salt and pepper. Stir well.

4

Grease baking tin with butter.

5

Remove crust mixture from the fridge and place between two pieces of baking paper and roll into a large round shape with rolling pin. Press the mixture into the baking tin.

6

Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.

7

Leave to cool in the baking tin for 45 minutes and remove from the tin and rest for a further 15 minutes before placing in the refrigerator.

8

Remove from fridge and slice to serve.

9

Delicious served hot or cold and perfect with a side salad!

Notes

Roasted Pumpkin and Goats Cheese Quiche
VIP Club featured

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2 Comments
  1. CathC

    This was so easy and very delicious! We had it warm for dinner and then cold for lunch the next day. Both ways were yummy.

    Reply
    • Kerry White

      Hi CathC! Yes, this was a favourite in the office, too 🙂

      Reply

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