Quiche is typically a light, easy, traditionally French recipe, however with the addition of some deliciously warm organic butternut pumpkin, toasted pine nuts and and a few traditional South Asian spices, we can bring a soul soothing flavour to this well loved dish. You've got to give this recipe a go and let the mild flavour of the Coriander, Cumin and Fennel bring this organic pumpkin quiche to life.
| Prep Time | 15 - 20 minutes |
| Cook Time | Pumpkin - 20-25 minutes Bake - 35-40 minutes |
| Servings |
people
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Ingredients
- 250 grams organic pumpkin chopped into chunks approx. 3cmx3cm
- ½ tbsp organic olive oil
- 1 medium organic red onion finely chopped
- 1 tsp organic ginger finely chopped
- 1 tsp organic garlic finely chopped
- 1 tsp organic coriander seed powder
- ½ tsp organic cumin powder
- ½ tsp fennel powder
- ½ tsp salt
- ½ tsp organic black pepper
- 6 large organic free range eggs (use an extra egg if your eggs are small)
- 1 cup organic coconut milk
- 1-2 pastry sheets
- 2 tbsp pine nuts dry roasted on a pan
- 4 stems organic spring onions finely sliced
- 2 cups organic spinach sliced into thin strips
- organic parmesan cheese to grate on top
Ingredients
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Instructions
- Heat the olive oil in a large saucepan. When hot add the onion, garlic and ginger. Cook for about 1 minute before adding the spices, salt, pepper, and chopped pumpkin together with about 1 cup of water. Stir well.
- Cook on a medium heat with the lid on for approx. 10-15 minutes, until the pumpkin is soft enough to piece with a knife. Then cook with the cover off for a further 5-8 minutes or until almost all the water has evaporated. (No need to strain)
- While the pumpkin is cooking, whisk together the eggs and coconut milk. Set aside.
- Now line the pie tin. You can use a 9"(23cm) round pie dish or like me, you can use 2 or 3 smaller tins. Spray each tin or ramekin with some spray oil before lining with pastry.
- Into each pie base spread the chopped spinach and spring onions, then spoon in the cooked pumpkin.
- Dry roast the pine nuts on a pan for about 2-4 minutes to unlock the flavour, then sprinkle them over the pumpkin as well.
- Now you're ready to pour over the egg mixture, ensure to get the mixture into all sides and corners evenly. Sprinkle over an extra pinch of salt and grate a small (or desired) amount of cheese on top.
- Bake for approximately 35-40 minutes at 180 degrees (fan forced). Then serve hot with your favourite side salad or steamed veggies.
Recipe Notes
Check out more delicious recipes on my blog The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes. It’s a space for everyday people who want to eat exciting, wholesome food, every single day, and feel amazing doing it. ♡
Check us out on Instagram @the_bluntknife.
