A savoury, colorful and flavorsome quiche packed with seasonal vegetables, super easy to make and perfect for any occasion.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Keyword: pumpkin quiche
Servings: 8
Author: Katia
Ingredients
1 1/2cups (200gr)whole wheat flour
1/4cup (70gr)cold water
3Tbsp (40gr)olive oil
1/4 tspsalt
1Lb pumpkin, deseeded and cubed
2red onions, sliced
1 Tbsp olive oil
1-2Tbsp water
1Tbspthyme leaves (or 1/4 tsp of dried leaves)
Filling:
1cupricotta
1/2cupmilk
2eggs
3/4tspsalt
Instructions
Make the pastry: In a bowl mix the flour with 1/4 tsp of salt then stir in the olive oil and just enough water (you’ll need about 1/4 cup of water). With your hands, gather together into a firm but pliable dough, handling as little as possible. Add more water only if the dough will not form a ball.Wrap the ball of dough in cling film and let the dough rest in the fridge for 15-20 minutes.
Cook the vegetables:Heat 1 tbsp of olive oil in a large non-stick frying pan and add the sliced onions, cubed pumpkin, thyme and a good pinch of salt. Stir a couple of minutes and add 1-2 tbsp of water to prevent the vegetable from sticking to the pan. Cook gently with lid on for about 10-15 minutes or until the pumpkin is soft.
Make the filling:In the meanwhile combine eggs, ricotta, milk and salt. Whisk together and make a nice and creamy batter.
Preheat the oven to 370F forced fan.
Sprinkle a little of flour on a clean surface and begin to roll out the pastry gently to the thickness of a coin then use to line a 9-inche/25cm tart pan. Trim the edge and prick the base of the crust with a fork (see picture above).
Pour the batter into the prepared pie crust and gently level it using the back of a spoon.
Arrange the saute' vegetables nicely over the mixture and bake for about 30 minutes or until the filling is golden and firm. Serve warm or at room temperature.Enjoy it.