Carrot And Pumpkin Quiche Recipe With Goat Feta

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Pumpkin Quiche Recipe

The pumpkin quiche is a popular oven recipe during autumn with a shortbread crust. A versatile recipe that is great for the main dish, to fill a lunch box or to bring to a party.

Ingredient list for: 9” - 13” baking pan

• 3 cups of flour, wheat
• 1 tbsp of olive oil
• 1 tsp baking powder
• 1 tsp of salt, Himalayan crystal salt
• 1/2 cup of water, room temperature
• 1 cup of Cheddar cheese, grated (alternatively: Edam cheese)
• 2 onions, yellow, diced
• 3 cloves of garlic, crushed or diced
• 800g of pumpkin, shredded (butternut or buttercup)
• 600g of carrots, shredded
• 5 eggs whisked
• Spices: pepper, salt, to taste
• 1/2 tsp nutmeg, ground
• 80g of goat feta

Step by step:

1. Into a kneading bowl, measure three cups of flour, add one egg, one tablespoon of olive oil, one egg, one teaspoon of baking powder, one teaspoon of salt, and half a cup of water.
2. Knead all ingredients until a smooth ball of dough is achieved.
3. Line a 9-inch by a 13-inch baking pan with baking paper.
4. Use a rolling pin to roll out the dough and press into the pan. Use a fork to prick the base.
5. Preheat the oven to 180C°.
6. Collect in a large bowl the grated cheddar, the two finely diced onions, and garlic.
7. Wash the winter squash and cut in slices, take out the seeds and stringy parts, then peel, shred and add to the bowl.
8. Wash and clean the carrots before shredding and adding to the bowl. Mix all vegetables and cheese well.
9. Crack the four eggs into a separate smaller bowl and whisk until foam bubbles appear.
10. Pour the whisked eggs into the vegetable mix spice with nutmeg, pepper, and salt. Fold eggs and spices well under the shredded vegetable mix.
11. Drain the goat-feta and spread the feta cheese crumbled evenly on top of the quiche base.
12. Distribute the pumpkin mix evenly on top of the quiche base and feta.

It’s time to bake the pumpkin quiche for 50 minutes at 180C°.