Pumpkin and Cashew quiche…we’ve been making this for about 10 years!
Pictured is the following recipe with the filling tripled. With such a large tribe at our place, the single recipe just wasn’t enough. The crust however, doesn’t need to be doubled unless you want to split the recipe between multiple dishes.
NOTE: The recipe calls for roasted, cubed pumpkin. So you’re prepped accordingly, make sure you have the pumpkin roasted (or at least in the oven) before you start making the rest of the recipe.
2 Cups organic baking flour
125g butter (or coconut oil)
1/2tsp salt (I use a seasoned salt, like our garlic and sage salt)
Approx 120ml of water or broth
Turn your oven to 180 C, fan forced.
In a food processor, mix the flour, butter and salt until you get a fine crumb. Then with the motor running, slowly add the water/broth. You may not need all of it, depending on your flour. What you’re looking for is a cohesive lump of dough, that’s not too sticky.
If the dough is too soft, you can refrigerate it for half an hour before rolling out. Otherwise, go ahead and roll it out straight away. It will be enough, with a little surplus, to fill a 12″ pie dish.
Bake for 10 minutes.
While that crust is baking, prepare your filling ingredients.
200g (minimum, you can use more if desired) cubed, roasted pumpkin.
1/2 C cashews (for extra crunch, you can roast these too, if desired)
1/4 C cream
150g tasty cheese
a spring onion or shallot, finely chopped
1/2 tsp nutmeg
In your baked pie crust, arrange the pumpkin and cashews.
Whisk up your cream and eggs in a bowl, then add the cheese, onion and nutmeg.
Pour this mix over your pumpkin and cashews. Bake at 180 C for approx. 35 minutes. All ovens are slightly different, so just check on the quiche after about 25 minutes, to check how much longer it needs. Our tripled recipe needed almost 40 minutes.
Can be eaten warm or cold…some of us even like it for breakfast 🙂
Pumpkin idea #5…Pumpkin and Cauliflower Gratin. I made this tonight as a side with our dinner, though it makes quite a decent portion and could be used as a vegetarian main course. It’s creamy and filling.
The recipe is from Well and Full, and grabbed my attention as it uses both pumpkin (puree) and cauliflower (which I had a bag of in the freezer from last year’s harvest). The only adaptions I’d make, are adding some crushed garlic and sprinkling the finished dish with sliced shallots or garlic chives.
Pumpkin chutney? Yes. A friend once gifted me a jar of her pumpkin chutney, and it was delicious. You can use this chutney just as you would any other chutney, but it especially works as an alternative to mango chutney on curries.
I doubled this recipe from The Crafty Larder, and it made 4x approx 700g jars, plus the little mason jar of chutney pictured. We tried it on Butter Chicken, and were happy with the results. 🙂
With the weather turned cold and damp this week, soup is definitely on the menu. I was looking for some savoury pumpkin ideas, and came across this one. I was impressed that so many people mentioned their children liked this recipe. I made it yesterday, and about half my children tested it for breakfast (I know for some, the idea of soup at breakfast is weird, but to me it makes perfect sense to eat a nutrient dense, easily digested meal like soup for breakfast).
I will say that the base recipe from Wholefully is comforting, but also a little plain (no doubt why so many children enjoy it). To make a slightly more adult version, I added some homemade sweet chilli sauce, upon serving. Wondering if using coconut cream instead of dairy cream, and adding some adobo hot sauce during cooking would add a delicious twist…?
I loved the addition of quinoa to the soup…definitely like a chunkier soup, and quinoa thickened the mix beautifully.
A lot of pumpkin is used in this recipe. A whole small pumpkin cubed, plus a cup of pumpkin puree!
I blend all these filling ingredients together in the food processor, and then pour into the baked pie crust. The filling will be runny at this stage, but will set as it bakes. Carefully place your filled pie back in the oven, and bake for 30-40 minutes. I start with 30 minutes, then open the oven door and give the dish a jiggle. You will be able to tell if the pie is set by watching the centre of the pie to see if it wobbles loosely, or looks set. Once set, remove from the oven and allow to cool.
The pie can be eaten warm, or chilled. Store in the fridge.
The end of summer is when we have harvested all (or most) of our pumpkins and you will be finding these pumpkins in your seasonal mixed boxes. But besides roasting them as a side at dinner, what do you do with all this pumpkin?
Our go-to pumpkin creations are pumpkin pie (I was an exchange student in the USA and took an instant liking to pumpkin pie!) and pumpkin + sweetcorn soup. But there are so many ways you can prepare this versatile veg.
Today we’re looking at incorporating pumpkin puree (very easy to make) in your porridge.
I based the trial on the recipe below, but made a few changes.
*I used dairy milk
* Skipped the maple syrup and used a sprinkling of coconut sugar and organic sultanas instead
The result was far less pumpkin-ish than expected, which was fine. It was also only mildly sweet, which suits me, but if you’re a sweet tooth, you may want to up the sugar, or use the maple, as suggested in the base recipe.
If you regularly make porridge, the only change you would need to make to your regular base recipe, is adding 1tsp (or to taste) of the spice blend while cooking, and add the pumpkin puree close to the end of cooking and heat through.
Next up, will be our pumpkin pie recipe. I’ve got some savoury pumpkin recipes on the upcoming share list too!
I’ll be ordering in more certified organic celery and cabbagewhile our greens are struggling. Rick keeps planting out seedlings, only to have the rabbits and hares descend upon them. They can do a lot of damage in a single night! This is why we don’t have many greens to offer!
We can list a limited number of corn cobsthis week…there’s just a few rows left for the season. A little bit of corianderis ready now also.
The juicing carrotsat the moment are huge, and excellent quality. Thought I’d mention this, as the carrots we bought in a few weeks back were a bit disappointing.
Tuesday 16th March, 1-2pm for orders $50+ in Toowoomba.Please place your orders by Monday night.
Wednesday 17th March, 1-2pm HIGHFIELDS,no minimum order, $5 delivery fee. Please place your orders by Tuesday night.
Friday 19th March, 12:30-2pm for orders $50+ in Toowoomba.Please place your orders by Thursday night.
Thank you for returning large glass jars, preserving jars, waxed boxes and plastic crates.
Loving this autumn weather! Now we just need some more rain…
We’re pretty low in fresh produce until Tuesday. I’m also not able to make any mixed/seasonal boxes until Tuesday (for Tuesday afternoon pickup, at the earliest). By then I will have some celery, cabbage, ginger and more potatoes.
Deliveries:Tuesday 9th March, 1-2pm for orders $50+ in Toowoomba. Please place your order by Monday night. If there are items you’d like that are not online yet that I’ve mentioned here, just request them in the comments box of your order, and I can send an invoice.
Friday 12th March, 12:30-2pm for orders $50+ in Toowoomba. Please place your orders by Thursday night.
We have 4 little week-old Australorp chicks (unsexed) left from India’s last incubation. They’re $12ea if anyone is interested.