I hate waste and love pumpkin, so I’ve never understood why so many people buy huge so called ‘carving pumpkins’ around Halloween simply to discard the insides…that’s the best bit! Bored of seeing hundreds of pumpkin soup and pumpkin pie recipes around this time of year, I thought I’d try instead to come up with a recipe that uses this scary orange veggie to create something that can be shared as part of a Halloween party gathering. Behold – the pumpkin & goats cheese quiche!
- 1 x pack of ready rolled shortcrust pastry (because life’s too short to make your own!)
- a knob of butter for greasing your tin
- 4 spring onions
- 1 tablespoon olive oil
- 1 clove of garlic – minced
- 1 small onion – finely chopped
- 150g soft goats cheese
- 200g pumpkin flesh roughly chopped
- 200ml whole goats milk
- pinch ground white pepper
- 1 teaspoon ground seasalt
- 4 eggs – beaten
- roasted spiced pumpkin seeds (click here for the recipe to make these yourself)
(the above mix will fill a 9 inch quiche tin or an 11 inch flan tin)
- Preheat the oven to 180 degrees.
- Top and tail the spring onions and slice them in half lengthways.
- Add the spring onions to a small pan of boiling water and simmer for 2 minutes. When done, remove from the heat and run under cold water. Leave to one side.
- Butter the edges and base of your tin, then line the base with some baking paper.
- Roll out the shortcrust pastry so that it’s around half a centimetre thick.
- Gently lay the pastry over your tin and push it in to the edges so that it’s a nice snug fit with extra pastry hanging over the edges (don’t worry – we’ll chop this off once the pastry has cooked to get a nice clean edge).
- Place another circle of baking paper over your pasty in the base of the tin and pour over some baking beans to keep it weighted down (or dried chickpeas if you can’t get baking beans).
- Pop the base in the oven for 15 minutes – or a little longer so that it’s just started to brown and has cooked thorugh. Once cooked, remove from the oven and leave to the side to cool.
- Once cooled, take a small knife and carefully run it along the top edge of the tin to remove any excess pastry and give a nice clean finish.
- Put a medium sized saucepan on to a medium heat and add in the olive oil, garlic and onions. Cook until translucent (but not browned)
- Add the goats cheese and pumpkin and stir until melted
- Remove the pan from the heat and pour in the goats milk, salt & pepper and beaten eggs
- Give the mixture a good whisk to prevent the eggs from turning scrambled
- Pour in to the pastry base then carefully position the spring onions around the top of the mixture, along with the roasted pumpkin seeds
- Return to the oven for 25 minutes or until the middle has set and is just wobbly but not runny
- Remove from the oven, leave to cool in the tin for 5 minutes then transfer to a wire rack and let it cool before transfering to the fridge for at least 30 minutes
- Slice and serve with a nice mixed leaf salad and a glass of C-c-c-c-chianti (said in the voice of Hannibal Lecter)