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Pumpkin red onion quiche

Pumpkin red onion quiche

Pumpkin red onion quiche is the savory treat that I am craving the most these days. I’m kind of over stews and heavily cooked comforting meals, therefore quiche is just the thing. It’s light, filling and comforting at the same time. With summer, hopefully’ around the corner. These quiches that are healthier than the regular quiches, so they will not deviate you to get summer body ready.

Pumpkin red onion quiche is the savory treat that I am craving the most these days. I’m kind of over stews and heavily cooked comforting meals, therefore quiche is just the thing. It’s light, filling and comforting at the same time. With summer, hopefully’ around the corner. These quiches that are healthier than the regular quiches, so they will not deviate you to get summer body ready.

Not that I don’t love regular quiche, I mean who does not love crumbly butter quiche! But since I love healthier versions of food, this recipe is right down my lane, especially since this paste easter weekend, chocolate was king. That is the pro’s and con’s of easter by the way. Our son has not had a lot of sweet, chocolate in particular within his thirteen months of life. So he was pretty chocolate amped up all afternoon, running around and playing for two hours straight!

pumpkin red onion quiche

So for winding down, waiting on summer with a slice of this and a cup of tea, sounds pretty good to me.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Pumpkin red onion quiche

pumpkin red onion quiche

Ingredients 

Crust

  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/4 cup chopped roasted almonds (optional)
  • 2 tbsp potato starch
  • pinch of salt
  • garlic flakes
  • 90g cubed coconut oil
  • 3-4 tbsp cold water

Filling

  • 1 cup cubed pumpkin
  • 1 roasted red onion
  • 2 eggs (optional to use 1/2  cup silken tofu instead of eggs)
  • 2/3 cup coconut cream
  • 1/2 cup milk or choice
  • 1/2 tsp dried Thyme
  • 1/2 tsp garlic flakes
  • Salt and pepper

Method

  1. Place the dry ingredients in a bowl and add the cubed coconut oil and work it through with your fingers till it resembles breadcrumbs.
  2. Add a few tbsp of cold water and work it through till it forms a soft dough ball.
  3. Clingwrap and let it rest in the fridge for 20 minutes.
  4. Spread out the cubed pumpkin and red onion on a parchment paper lined tray and then drizzle with olive oil, salt, pepper and garlic flakes.
  5. Bake for 15-20 minutes at 185 degrees Celcius until golden brown.
  6. Remove the dough from the fridge and then press the dough into small quiche ramekins.
  7. Add a few scoops of pumpkin, red onion, feta, thyme, roasted almonds and parmesan (or nutritional yeast).
  8. Then whisk the two eggs, coconut cream, and milk and pour this over the filling of the quiches.
  9. Place these ramekins on a baking tray and then bake for 15 minutes at 185 degrees Celsius until golden brown.
  10. Serve slightly cooled with fresh rocket salad and balsamic drizzle.

Inspired by Green kitchen stories 

Hope you love this recipe as much as I do!

M*

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