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 🙂