roast pumpkin, goat cheese & pine nut quiche

Updated: Sep 9, 2019



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


2 cups almond meal

2 tbsp coconut oil, melted

2 sprigs rosemary, finely chopped

1 egg

pinch of salt


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