I find quiche to be one of the most versatile and relatively easy meals to create, and the best thing is they can be very impressive. This one, I literally threw together with what we had in the fridge and it wasn’t until I was about to cook it that I realised what a great combination it was….hence the lack of progress photos.
We had spent the day down at Point Nepean going for a picnic and a bike ride with the kids. When we got home, I needed to cook something for dinner that night and for the following night after work…enter quiche! I knew I could make the pastry, let it rest and finish it off once the kids were in bed. I had bought some Meredith Goats Cheese with Ash for our picnic, so the rest of that needed using, we had some beetroot in the fridge that I had boiled the day before, pumpkin that needed using and some kale in the garden – what a winner!
When I have a little bit of time to make pastry, I always will, especially for a quiche, it’s much nicer, but you can always use bought puff pastry or filo pastry or no pastry and make a frittata. My go to recipe is Stephanie Alexander’s Shortcrust Pastry.
Whenever I serve a quiche to the kids, especially if it is slightly different, they will always start off saying “yuck” or “I don’t like it”, but the rule in our house is no dinner, no yoghurt for dessert, so inevitably, after ignoring their negative comments about the delicious meal I have just made, they eat most of it. So, I won’t say that a quiche is a guaranteed incident free meal with them, but I will say that they enjoy it, but they also enjoy trying to get a rise out of me!
Makes a 24-26cm quiche
- 1 x Stephanie Alexander’s Shortcrust Pastry OR 1 sheet of Puff Pastry
- 1 red onion, sliced
- 500g pumpkin, cut into 1-2cm cubes
- 1 large beetroot, peeled and cut int 1-2cm cubes (or you can used boiled beetroot)
- 75g goats cheese
- 6-8 large kale leaves, stalks removed and chopped
- 6 eggs
- 1/2 cup milk
- Salt and pepper to taste
- Preheat oven to 200°C and line baking tray with baking paper.
- Place chopped pumpkin and beetroot into a bowl, drizzle with olive oil and mix to coat. Place onto baking paper and cook for ~30-40 minutes or until tender. Set aside.
- Heat a large frypan over medium heat. Add olive oil and onion and cook until translucent. Add chopped kale and cook for about 3-4 minutes or until wilted.
- Line pie dish with pastry of your choice (ensuring that shortcrust pastry has been blind baked as per Stephaine’s recipes). Add roasted pumpkin and beetroot to the pastry, crumble the goats cheese over the top and top with kale and onion.
- In a bowl, lightly beat the eggs with the milk, salt and pepper. Pour this mixture over the vegetables and bake for ~40 minutes or until the centre is firm.
- Serve as is, hot or cold, or with a side salad.
- This is a great meal that can be made one day and reheated and eaten the next.