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
Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.
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://staging-changinghabits.kinsta.cloud/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.
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.
Grease baking tin with butter.
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.
Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.
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.
Remove from fridge and slice to serve.
Delicious served hot or cold and perfect with a side salad!
Ingredients
Directions
Chop pumpkin and roast in the oven on 180 degrees Celsius for 40 minutes.
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://staging-changinghabits.kinsta.cloud/product/bee-eco-wraps-5-pack/) and place in the fridge for 20 minutes.
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.
Grease baking tin with butter.
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.
Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm.
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.
Remove from fridge and slice to serve.
Delicious served hot or cold and perfect with a side salad!
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.
Hi CathC! Yes, this was a favourite in the office, too 🙂