Pumpkin and Goats Cheese Quiche

Pumpkin and goats cheese quiche was originally was going to be called Caramelized Onion, Pumpkin and Goats Cheese Tart, but honestly, I don’t know the difference between quiche and tarts so this is simply a really seasonally appropriate dish that includes goats cheese and is perfect for packed lunches or an afternoon tea.

There is something about a beat or a rhythm and this week I’ve had a song on repeat because I’m hooked to it. I’ve been listening to it over and over unable to get sick of it. I do that. I’ll play a song over and over again until I’m either sick of it or another one comes along. I am a person of short attention span rolled in passion so when I love something, I truly love it wholly. The words go ‘let me come home. Home is wherever I’m with you.’

And then there’s whistling.

Songs with whistling evoke smiles. That is the beauty of music, it sweeps emotions into your soul and can help you feel hope when feeling hopeless or feel happy when feeling melancholic.

I love listening to music, often loudly and sung along to unsuccessfully. I do this when driving and cooking. Music and cooking go hand in hand. They are a perfect marriage of joy in convenience.  Just like the dish below.

Pumpkin is something I’ll eat a lot of in the cold winter months. There’s something so good about serving up a bowl of pumpkin soup or having a roast vegetable salad with large chunks of pumpkin baked until soft and a little caramelized on the edges.

The below tart is actually a pretty cost efficient meal when pumpkin is in season, it will fill up and satisfy while making one cosy from the inside out.

Pumpkin and Goat’s Cheese Quiche
Recipe by Roamingtaste
Serves 6

Ingredients:
Quiche Pastry
1 1/4 cups flour
1/2 teaspoon salt
130 grams/4.5 ounces butter
1 egg
2 tablespoons cold water
Filling
25 grams/2 tablespoons butter
1 onion, peeled and thinly sliced into half moons
1 fennel, green removed and thinly sliced into half moons
5 eggs, whisked
1/2 teaspoon mustard
1/4 cup milk
250 grams/1/2 pound pumpkin, skin removed and peeled into slices
30 grams/1 ounce goats cheese, roughly torn

Directions:
For the pastry, place the flour, salt, butter, egg and water into a bowl and cut until the butter is fully incorporated and a pastry has formed.

Knead the dough into a ball and place in the fridge for 30 minutes.

Meanwhile place a saucepan on medium heat and melt the butter, add 1/3 of the onion and fennel in, stirring through, repeat in batches the remaining onion and fennel, stirring to coat in the butter and cooking on low to medium to caramelize for 25 minutes.

Stirring to ensure it doesn’t burn or stick every 3 minutes.

Remove from the heat and allow to cool for 10 minutes.

Preheat the oven to 180°C/350F and greaseproof your quiche dish.

Roll out your pastry on a lightly floured surface and press into your quiche dish.

Add the eggs, mustard and milk to the onion and fennel and beat together, fold the pumpkin and half the goats cheese through.

Pour into the prepared pastry and spread out evenly.

Place in the oven to cook for approximately 50 minutes, or until lightly golden and the filling is set.

Serve immediately with a light salad or on it’s own for dinner or lunch.

Print
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Pumpkin and Goats Cheese Quiche

  • Author: Sylvie
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Serves 6 1x
  • Category: Lunch
  • Diet: Vegetarian

Description

Seasonally appropriate pumpkin with caramelized fennel and onions with a dash of goats cheese to add a little something extra makes this a great lunch dish.


Scale

Ingredients

Quiche Pastry
1 1/4 cups flour
1/2 teaspoon salt
130 grams/4.5 ounces butter
1 egg
2 tablespoons cold water
Filling
25 grams/2 tablespoons butter
1 onion, peeled and thinly sliced into half moons
1 fennel, green removed and thinly sliced into half moons
5 eggs, whisked
1/2 teaspoon mustard
1/4 cup milk
250 grams/1/2 pound pumpkin, skin removed and peeled into slices
30 grams/1 ounce goats cheese, roughly torn


Instructions

  • For the pastry, place the flour, salt, butter, egg and water into a bowl and cut until the butter is fully incorporated and a pastry has formed.
  • Knead the dough into a ball and place in the fridge for 30 minutes.
  • Meanwhile place a saucepan on medium heat and melt the butter, add 1/3 of the onion and fennel in, stirring through, repeat in batches the remaining onion and fennel, stirring to coat in the butter and cooking on low to medium to caramelize for 25 minutes.
  • Stirring to ensure it doesn’t burn or stick every 3 minutes.
  • Remove from the heat and allow to cool for 10 minutes.
  • Preheat the oven to 180°C/350F and greaseproof your quiche dish.
  • Roll out your pastry on a lightly floured surface and press into your quiche dish.
  • Add the eggs, mustard and milk to the onion and fennel and beat together, fold the pumpkin and half the goats cheese through.
  • Pour into the prepared pastry and spread out evenly.
  • Place in the oven to cook for approximately 50 minutes, or until lightly golden and the filling is set.
  • Serve immediately with a light salad or on it’s own for dinner or lunch.

Notes

Recipe by Roamingtaste

 

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