Sunday, September 26, 2010

Roasted Pumpkin Quiche



Eggs are undoubtedly one of my can't-live-without foods. I absolutely them, so when I found out this month's International Incident Party was all about eggs, I got really eggs-cited and put my name down for it. :) After all, two of my favourite gals are playing host ... Penny aka Jeroxie and Tasty Trix! Happy Birthday, my sweets!

Next was the question of "What dish should I make?" because eggs are just so versatile. Thankfully, as I flipped through my cookbook, I quickly found my answer - Roasted Pumpkin Quiche. Not only are eggs the key ingredient, so are pumpkins, which herald the start of beautiful autumn (in the northern hemisphere, at least). Perfect!

And because quiches are so easy-going and forgiving - unlike cakes, bleah - you can tweak the recipe and nothing will go seriously wrong. For instance, I subbed spinach for peas; whipping cream for crème fraîche. You can opt to use filo sheets (like the recipe) or opt for shortcrust pastry, and it's perfectly alright ... so feel free to experiment.

Well, without rambling further, may I present my dish to the party - and indeed, it is perfect party food any time of day - Roasted Pumpkin Quiche!


Here's the quiche, fresh out of the oven. Can you smell it?



Recipe
(from Homestyle Vegetarian by Murdoch Books)
- 500g butternut pumpkin
- 1 red onion, cut into small wedge (I used white onion)
- 2 tbsp olive oil
- 1 garlic, crushed
- 4 eggs, beaten
- 125ml whipping cream (I used crème fraîche)
- 125ml milk
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander (I omitted)
- 1tsp wholegrain mustard (I omitted)
- 6 sheets filo pastry
- 50g English spinach, blanched (I used frozen peas, about 2 handfuls)
- 1 tbsp grated parmesan cheese

1. Pre-heat the oven to 190 degree celsius. Slice the pumpkin into 1-cm (1/2-inch) pieces, leaving the skin on. Place the pumpkin, onions, 1 tbsp olive oil, garlic and 1 tsp salt in a roasting tin. Roast for 1 hr, until lightly golden and cooked.
* Note: I did not do this because 1 hr is too long! I pan-roasted everything in a non-stick skillet and it was so much faster. Also, I removed the skin from the pumpkin. I don't wanna eat skin. Ewww.

2. Whisk together the eggs, cream, milk, herbs and mustard. Season with salt and freshly ground pepper.

3. Grease a loose-based fluted flan (tart) tin or ovenproof dish measuring 22cm (8 1/2-inches) across the base. Brush each sheet of filo with oil (I used melted butter) and then line the flan tin with the 6 sheets. Fold the sides down, tucking them into the tin to form a crust.

4. Heat baking tray in the oven for 10mins. Place the flan tin on the tray and arrange all the vegetables over the base. Pour the egg mixture over the vegetables and sprinkle with parmesan.


(Left) To achieve that nice, layered effect, make sure your overlap the pumpkin slices as shown above. (Right) Tuck the edges of the filo neatly to form a crust.

5. Bake for 35 to 40mins, or until the filling is golden brown and set. Enjoy!



Check out the other wonderful egg dishes brought to our party:

30 comments:

  1. Your quiche looks gorgeous, Ju! And such a lovely colour too. As for eating pumpkin skin, I was a little 'errrr' about it at first, but Jamie O's recipe for pumpkin muffins incorporates butternut pumpkin skin, and in the oven, it actually softens and becomes chewy and caramelised. It was surprisingly really nice!

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  2. I love quiche! The pumpkin and creme fraiche in yours would have made this one particularly nice I am sure.

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  3. I love the idea of a pumpkin quiche - a fabulous creation for the party!!!

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  4. Exactly, quiche is yummy and a fool-proof making dish. And love your creation of pumpkin quiche, very attractive as well as healthy.

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  5. Gosh! I like this version. And the filo must be so crunchy and light against the eggy and creamy filling. YUM!

    Thanks for joining the party!

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  6. That perfectly browned top looks SO GOOD, you've cooked if perfectly. I would happily end up covered in little bits of pastry flakes eating a huge wedge of this :D

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  7. So in time for autumn. :) ....and your photos are gorgeous.

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  8. I am with you in this; eggs are one of the most fascinating ingredients with so many uses for its yolks and whites, and so many chemical reactions depending on how you deal with it, all contained within 1 little shell.

    I simply love eggs cooked in any way. I also love your rustic, elegant presentation :)

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  9. I love quiche. I could have a serving of this one right now.

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  10. Perfect for the holiday season AND a great idea to use filo pastry rather than making my own quiche crust.

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  11. Oh what a lovely looking quiche! The pastry looks so flaky and gorgeous.

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  12. Yay, I love a good vegetarian recipe and this pumpkin quiche looks too good to resist!

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  13. I've never tried a quiche made with this..Certainly party worthy..I did make a butternut squash lasagna last night and we did enjoy it..so this must be delish too..C'est beau Ju!

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  14. Never would have thought of a pumpkin quiche but it certainly sounds (and looks) delicious! Might have to give this a whirl soon

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  15. Nothing says AUTUMN better than PUMPKINS! This quiche looks scrumptious!

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  16. This looks great and I love the lighter phyllo crust. Sorry I couldn't make it to the IIP this month but it's so nice seeing everyone's inspired entries.

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  17. Thanks for sharing!

    Hopefully this is a good way to make my 4yo niece eat her eggs!

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  18. How did you know just what I would like for the party? YUM my dear! I have never thought to put pumpkin in a quiche - how clever. And the filo is cool as well, I must give that a try. An eggs-cellent dish! ; )

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  19. What a lovely dish and such beautiful pics Ju!
    I would love a slice right now!
    L~xo

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  20. This looks seriously good, Ju! And i love that you used filo for the dough. Beautiful and delicious, i can't ask for more.. oh yes! Can i have a slice? :)

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  21. The colours are just gorgeous. I love quiche. It is so versatile and as you have made it.... DELICIOUS!

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  22. wow, your quiche looks incredible. and this is so autumy. love your photos!

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  23. From another egg-addict, that is one gorgeous quiche.

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  24. Una fantastica idea questa quiche! Anch'io ieri per pranzo avevo due piatti con la zucca. Buona settimana Daniela.

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  25. Love the light yet crunchy filo! Your quiche with a twist must be irresistable and the lime-light for the party! Yum...

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  26. oh i love quiches, and this looks really yummy. but isn't filo pastry really exp tho? :( i wonder if one can make filo pastry from scratch...hmmm.

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  27. Mmmmm that looks good! Makes me wish I lived in the northern hemisphere with all the lovely in-season pumpkins.

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  28. Ages ago, I came across your blog and bookmarked this delicious looking butternut quiche recipe. Finally, this morning my sister and I made it. (I'm eating it as I write!) As we're eating we're looking through cookbooks and came found the exact recipe you got this from! We have the same Vegetarian cookbook! What a coincidence! And AS we're eating it!

    Our food blog is fourthbroomstick.wordpress.com. We're going to post this quiche recipe ourselves (with a few minor changes) We'll be sure to credit your blog for our inspiration too!

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  29. Mine's in the oven right now. I cannot wait!

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