Pumpkin Quiche
Time: 2 hr Yields: serves Cost: $2.83 per serve Difficulty: 5/10
Mum’s pumpkin quiche is always in hot demand for Christmas lunch at Aunty’s. This is like that I hope.
Ingredients
- Pumpkin 1 kg
- Butter 200 grams
- Plain flour 270 grams
- Water 4.5 tbsp
- Brown onions 1 whole
- Eggs 5 whole
- Milk 0.5 cups
- Pizza cheese 0.5 cups
- Salt to taste
- Pepper to taste
- Frozen peas 1 cup
Steps
- Preheat oven to 200 conventional.
- Dice pumpkin into small chunks, cover in oil, salt and pepper and roast for 40 minutes until coloured, flip halfway.
- Dice onion.
- Make shortcrust pastry by chopping butter, sifting flour onto a clean benchtop and pushing chopped butter into it with your fingertips. Before it is quite combined, begin gradually working in the water. Then gather into a head and push away from you a few times, gather into a ball and refrigerate
- Fry onion on high heat until edges are singed then drop heat to medium.
- Whisk eggs in large mixing bowl, add milk, cheese, peas, salt, pepper and stir.
- Roll out pastry (between baking paper) and lay into quiche dish, then cover with foil and pie weights, bake blind at 200 for 10 minutes. Remove pie weights to cool.
- Add some veggies to the pie case, then half the liquid mix, the rest of the veggies, then cover evenly with the remaining liquid. Bake for 35 minutes, allow to cool a little.
