My colleague grows her own fruit and vegetables in her garden. One day, she gave me a huge pumpkin out of generosity and a pumpkin quiche tart was made on the same weekend. Took me awhile to browse for reliable how-to recipes and it sure did pay off.
Firstly, you should dismantle your pumpkin appropriately to minimize wastage. I have only used half of it (about 1kg) to make me some pumpkin soup and the tart.
I then roast the pumpkin pieces at 180C until I get a somewhat softer pumpkin texture, which indicates that it is ready to be used for the next stage.
Tart pastry dough ingredients:
1.25 cups plain flour
pinch of salt
115gm cold butter, cubed
1/4 cup cold water (use just enough to bring the dough together)
I blitzed all the ingredients, minus the water, in a food processor until it comes together before gradually adding in the water. Cling wrap the dough, refrigerate for 30 minutes before rolling it out on the pastry tin. Once you assembled your tart pastry, chill in the fridge for 15 minutes. Egg wash then blind bake until the pastry is cooked.
I have chopped up the roasted pumpkin (roasted with a good pinch of sea salt, garlic and drizzle of olive oil) into smaller pieces so that it's easier to put together in the tin.
Add dollops of your favourite soft cheese. I have used ricotta but I find that feta would be a nicer option.
Quiche recipe:
3 eggs
1.5 cups milk
1/4 tsp black pepper
Cheese (feta or swiss or parmesan - or maybe a mixture?)
salt
Mix all the ingredients together and bake at 160C until it's set. I have added about 1/4 cup of pumpkin puree to the quiche concoction but that is up to you to decide.
Twas a gloomy day so how about a bokeh picture to brighten it up?:)
I've pureed the remaining bits of pumpkin and made soup with it. Just add sufficient milk until you get a nice creamy consistency.
Finishing touches! You can experiment with different flavours such as paprika, thyme, rosemary or even chilli if you like. You can have your tart and eat it too!:)
Enjoy!!
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