Pumpkin, red onion and thyme quiche recipe

Feeling generous?  Why not double the recipe and make one for you and one for a friend.

Nicola Galloway

Feeling generous? Why not double the recipe and make one for you and one for a friend.

I have made this quiche a number of times recently and it is well worth the effort involved. You could also double the ingredients and make two quiches, one for you and one for a friend.

The smell while it is cooking is incredible, enhanced by the addition of ground hazelnuts in the crust. You can of course use store-bought savory shortcrust pastry for a quicker meal to the table.

I roasted the hazelnuts whole. This is an essential step to enhance the flavor and to easily remove the skins. I roast my hazelnuts at a low heat as follows:

Spread 1-2 cups whole hazelnuts in a single layer on an oven tray. Place into a 150C (fan 130C) oven for 10 minutes. Shake the tray then cook for a further 5-10 minutes until the skins have cracked and the hazelnuts are fragrant. Immediately tip the hot nuts onto a clean tea towel, gathering it up to encase the nuts. Rub vigorously then transfer the roasted nuts, now skinless, to a bowl to cool. Shake out the tea towel and it’s as good as new.

Pumpkin, red onion & thyme quiche

Prep time: 40 minutes

Cook time: 1 hour

Serves: 4

READ MORE:
* Spiced pumpkin and chickpea pilaf recipe
* Roasted pumpkin soup with sizzled chickpeas recipe
* Tahini and cardamom cookies recipe

INGREDIENTS

Hazelnut shortcrust pastry

¾ cup (110g) plain flour (can use wheat or spelled flour)

½ cup (60g) ground hazelnuts (see tip above)) or use extra flour

Generous pinch of salt

100g cold butter, cut into 1cm cubes

1 small free-range egg

1-2 tbsp cold water

Pumpkin, red onion & thyme filling

About 300g wedge of crown pumpkin or buttercup squash

2 tbsp olive oil, divided

Salt and pepper

1 red onion (about 150g), thinly sliced

2-3 sprigs of fresh thyme or use 1 tsp dried

4 free-range eggs

½ cup (125ml) cream

About 1 cup (120g) grated cheese

1-2 tbsp pumpkin seeds

METHOD

Preheat the oven to 190C (fan 170C). Grease a 25cm quiche or tart dish.

  1. I like to make shortcrust pastry dough in a food processor for minimal handling to prevent the butter melting, which can result in a tough pastry.

  2. Place the flour, ground hazelnuts and salt into a food processor and pulse to combine.

  3. Add the cubed butter and pulse 8-10 times to cut the butter into the flour.

  4. In a small bowl whisk together the egg and 1 tbsp cold water. Add this to the processor, again pulsing the machine until the dough forms pea-sized balls. Press a small amount between your fingers to check that it holds together. If it is crumbly, add the extra tbsp of water and pulse again.

  5. Tip onto a lightly floured bench and quickly gather into a round disk. Place in a sealed container then into the fridge for 20-30 minutes to rest – this step firms up the butter and relaxes the dough for easier rolling.

  6. Meanwhile, peel and chop the pumpkin into 2 cm cubes. Place on a roasting tray, drizzle with 1 tbsp of olive oil, season and toss to combine. Roast for 20 minutes until the pumpkin is just tender. Set aside.

  7. Heat the remaining oil in a frying pan over a moderate heat. Add the red onion, and thyme leaves and saute for 8-10 minutes until golden.

  8. By now it will be time to roll out the pastry. Lightly dust the bench and rolling pin and roll into a 25cm wide circle about 3-4mm thick. Use the rolling pin to carefully transfer the pastry to the dish, pressing into the base and trimming the excess pastry. The leftover pastry can be rolled out to a similar thickness then baked on a baking sheet until golden. Spread with hummus and sprouts for a pre-dinner snack.

  9. Par-bake the pastry base for 10 minutes until lightly golden. Then add the filling as follows.

  10. Scatter half of the cheese in the pastry base. Scatter over the caramelised red onions and dot with the roasted pumpkin cubes. Whisk together the eggs and cream with a generous pinch of salt and grind of cracked pepper. Pour this into the quiche base, top with the remaining cheese and scatter with pumpkin seeds.

  11. Bake for 25-30 until the egg is just set. Serve the quiche hot or cold.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor.

www.homegrown-kitchen.co.nz

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