Pumpkin and Onion Quiche
Wondering what to make with pumpkin? Why not try pumpkin and onion quiche. It is easy to make and perfect for eating on the go.
Pumpkins are in season in the Autumn. They are instantly recognisable from their cheerful orange flesh, bursting into the shops in time for Halloween. Perfect for creating Jack-o’-lanterns to ward off evil spirits, they make an excellent ingredients in all sorts of dishes. Not only that but they are full of nutrients that help boost your immune system, just what we need in the Autumn.
This delicious pumpkin and onion quiche is easy to make and looks effective on the table. It brings a touch of summer sunshine to a dull winters day. You can serve it as a main meal with new potatoes and vegetables or for a light lunch with salad and soup. A slice also make a great addition to a lunch box. Who doesn’t love quiche?
I was sent some Lo-Dough products to help me create a recipe, opinions are honest and my own.
How to make Pumpkin and Onion Quiche
Ingredients
First, gather together your ingredients.
For the filling
- Pumpkin – a small pumpkin is perfect. To pick a perfect pumpkin make sure you choose one that is firm all over. Soft spots or brown spots indicate the pumpkin is starting to decay.
- Onion – a medium-sized onion is fine.
- Eggs, milk and cheddar cheese – These make the delicious cheesy quiche filling once you bake them.
- Seasoning – a pinch of salt, pepper and a few sprigs of fresh thyme add flavour.
- Sliced tomatoes – I added these to the top for a bit of extra flavour. This is optional.
For the base
Normally shortcrust pastry forms the base of the quiche. It is easy to make but it is quicker to use frozen pastry. No one will judge!
The base of this quiche uses a Lo-Dough pizza crust. Lo-Dough is low carb bread replacement made from protein and fibre. They don’t just do pizza crusts, they have a range of different ingredients from Miracle Cake Bars (which are delicious), brownie mix and Southern-style coating. You can use the pizza crusts in pies, quiches or instead of a wrap. The only limit is your imagination. They taste great and you don’t miss the carbs.
The Lo-Dough pizza crust is easily layered at the bottom of the quiche dish and you can then add the other ingredients.
How to make Pumpkin and Onion Quiche
It is really easy to make pumpkin and onion quiche. These are the steps you will need to follow. If you scroll down you will also find a complete printable recipe.
First, layer the Lo-Dough base in a greased flan tin. If you are using pastry roll out the pastry and put it into the base of the dish.
Prepare the pumpkin and onion. Pre-heat the oven to 200C. Peel the onion and chop into rings. Place on a baking tray.
To prepare the pumpkin chop it in half and scoop out the seeds and stringy bits. Chop the pumpkin into small chunks, removing the skin. Place on the baking tray. Season with salt and pepper. Add the olive oil and toss to make sure the pumpkin pieces and onion get a good coating. Bake for 25 -35 minutes until the pumpkin is soft.
Place the pumpkin and onion into the base of the quiche dish, on top of the base.
Now make the quiche filling. To do this beat together the eggs and milk in a jug. Grate the cheese and add this to the mixture. Pour the egg mixture into the quiche dish. Chop the thyme and sprinkle on top.
If you want to slice a tomato and add it to the top of the quiche, go ahead. It is not essential but I think it makes the quiche look pretty.
Bake in the oven for around 35 to 40 minutes until the quiche is set. You can serve it hot or cold.
Pumpkin and Onion Quiche Recipe
Pumpkin and Onion Quiche
Equipment
- Baking tray
- Quiche dish
- Whisk
- Measuring Jug
- Measuring scales
Ingredients
- 1 onion
- 250 g pumpkin chopped
- 1 tablespoon olive oil
- salt and pepper
- thyme
- 4 eggs
- 150 ml milk
- 125 g cheddar grated
- 1 tomato sliced
Instructions
Create the base
- Preheat the oven to 200C
- Fit the pastry into the bottom of a greased pastry case. I used lo-dough pizza base. You can use shortcrust pastry as well. It is easiest to buy a packet of frozen pastry.
- Chop onion into rings and pumpkin into small cubes. Place on roasting tin. Season with salt and pepper. Add the olive oil and shake to cover.
- Roast for about 25 minutes until the pumpkin is tender.
- Layer the cooked pumpkin and onion on top of the pastry.
Make the filling
- Beat the eggs
- Add the milk to the eggs and grate in the cheese. Mix together.
- Add fresh thyme. Pour into the base over the pumpkin and onion
- Add sliced tomatoes to the top to make it look pretty.
- Bake until set – about 30-40 mins.
Why not pin for later?
How long will the quiche keep?
If you store your quiche in the fridge it should keep for three to four days. It is best eaten fresh.
Can I freeze the quiche?
Yes, you can freeze quiche. Allow it to cool completely then wrap in a freezer bag or place in a freezer proof container. It will keep in the freezer for up to three months.
When you remove it from the freezer, reheat it from frozen. Place in a pre-heated oven at 200 C for up to 25 minutes until it is heated through.
Other pumpkin recipes to try
Spicy pumpkin soup
This spicy pumpkin soup is a lovely warming soup for a cold Autumn day.
Pumpkin pie
This pumpkin pie is a great way to finish a meal. It looks impressive and will have everyone asking for more.
What have you made with pumpkin this year? Let me know below.
It looks delicious. I made a vegan quiche recently, but now I’m craving for another one. I still have some pumpkin in the freezer (from Halloween) that I can use.