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.
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