A savoury, colorful and flavorsome quiche packed with seasonal vegetables, super easy to make and perfect for any occasion.
Course: Main Course
Keyword: pumpkin quiche
1 1/2cups (200gr)whole wheat flour
1/4cup (70gr)cold water
3Tbsp (40gr)olive oil
1Lb pumpkin, deseeded and cubed
2red onions, sliced
1 Tbsp olive oil
1Tbspthyme leaves (or 1/4 tsp of dried leaves)
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.
It keeps well in the fridge up to 3 days.
PUMPKIN QUICHE, EASY AND HEALTHY by TheCleverMeal.com