It’s that time again where Halloween treats and pumpkins eats are plentiful. This season is full of delicious meals, both savoury and sweet. One of the most popular flavours of the season has to be pumpkin. It’s everywhere – from our coffees to our dinner tables.

This here is my offering – a moist, filling roast pumpkin and caramelised quiche with a short, buttery pastry. It’s easy to make and looks really effective at the table.

Here’s how to make this tasty pumpkin quiche.

Ingredients

375g (13 oz) pumpkin flesh (the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards)
2 tbsp of olive oil (1 tbsp for roasting, 1 tbsp for frying)
200g (7 oz) plain flour
100g (3.5 oz) cold butter
3 tbsp cold water
1 red onion
2 cloves of garlic
5 free range medium eggs
250ml (8.5 fl oz) whole milk
salt and pepper to season
loose bottomed quiche tin

Instructions

Pre-heat the oven to 200C (400F/180C fan)
Chop the pumpkin into rough 1 inch pieces
Put in a small roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
Bake for approx 25-30 minutes or until slightly darkened in colour and al dente (ie they’re not totally raw, but still have a bit of bite if you try one)
Remove, turn onto kitchen towel and leave to cool completely
To make the pastry, pulse the flour and butter together in a food processor until you have an even crumb
Add the water bit by bit while pulsing until it comes together in a ball
Wrap in cling film (saran wrap) and chill in the fridge for 15 mins
On a lightly floured surface, roll out to approx 3mm thick and line the quiche tin, trimming off the excess pastry
Peel the red onion, halve and slice thinly, then peel and finely chop the garlic
Fry in 1 tbsp of oil in a pan over a low heat – it will take about 10 minutes but they should go soft and a caramel brown – don’t burn them!
Tip the pumpkin, then the onions into the pastry case
Beat the milk and eggs together with a pinch of salt and pepper and pour into the pastry case – if it looks to be getting really full, stop, carry the tin to the oven, put it on the shelf and then add the rest so that you don’t spill it everywhere
Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin

Here’s that pumpkin quiche recipe again in a printable format:

Roast pumpkin and caramelised onion quiche

Cook Time: 1 hour 20 minutes

Servings: quiche

Author: Emily Leary

A moist, filling roast pumpkin and caramelised quiche with a short, buttery pastry.

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

375 g pumpkin flesh the firm, pale orange stuff, not the skin or the spaghetti-like seedy innards
2 tbsp of olive oil 1 tbsp for roasting, 1 tbsp for frying
200 g plain flour
100 g cold butter
3 tbsp cold water
1 red onion
2 cloves of garlic
5 free range medium eggs
250 ml whole milk
salt and pepper to season
Loose bottomed quiche tin

Instructions

Pre-heat the oven to 200C (400F/180C fan)
Chop the pumpkin into rough 1 inch pieces
Put in a small roasting tray with 1tbsp of the oil and toss to cover all the pieces, then sprinkle with a pinch of salt and pepper
Bake for approx 25-30 minutes or until slightly darkened in colour and al dente (ie they're not totally raw, but still have a bit of bite if you try one)
Remove, turn onto kitchen towel and leave to cool completely
To make the pastry, pulse the flour and butter together in a food processor until you have an even crumb
Add the water bit by bit while pulsing until it comes together in a ball
Wrap in cling film (saran wrap) and chill in the fridge for 15 mins
On a lightly floured surface, roll out to approx 3mm thick and line the quiche tin, trimming off the excess pastry
Peel the red onion, halve and slice thinly, then peel and finely chop the garlic
Fry in 1 tbsp of oil in a pan over a low heat - it will take about 10 minutes but they should go soft and a caramel brown - don't burn them!
Tip the pumpkin, then the onions into the pastry case
Beat the milk and eggs together with a pinch of salt and pepper and pour into the pastry case - if it looks to be getting really full, stop, carry the tin to the oven, put it on the shelf and then add the rest so that you don't spill it everywhere
Bake for 40 minutes until risen and golden brown on top - allow to cool before lifting out of the tin