roast pumpkin, goat cheese & pine nut quiche

Updated: Sep 9, 2019






ingredients


filling


1/2 butternut pumpkin, diced

200g goat cheese

2 sprigs rosemary, finely chopped

7 eggs

1/4 cup pine nuts

1/4 red onion, finely sliced

2 cloves garlic, crushed

1 teaspoon nutmeg, grated

handful of spinach

salt and pepper

olive oil


crust


2 cups almond meal

2 tbsp coconut oil, melted

2 sprigs rosemary, finely chopped

1 egg

pinch of salt


method

preheat oven to 180 degrees


grease and line a 28cm tart tin


dice pumpkin into 2cm cubes and toss with the red onion, a good drizzle of olive oil, garlic, rosemary, salt and pepper. bake for 25-30 minutes


to a mixing bowl add the almond meal, egg, melted coconut oil, rosemary, salt and stir until combined. bring the dough together into a ball, cover with cling film and refrigerate for 30 minutes


toast pine nuts and set aside


roll the dough out between two sheets of baking paper to your desired thickness, I like to keep this relatively thin, roughly 3 mm. transfer the dough to the tart tin, add a sheet of baking paper with beads and blind bake for 15 minutes (if you don't have baking beads dry rice works fine) remove paper and weights and bake for a further 10 minutes until golden


in a mixing bowl whisk the eggs with the nutmeg then stir through the toasted pine nuts, spinach and roast pumpkin mixture


pour the eggy mixture into the pastry shell and crumble goat cheese on top. gently press the cheese under so that its slightly submerged


bake for 25 minutes


serve the tart with a simple rocket, walnut and pear salad