Warm and colorful autumn quiche is just what the doctor ordered for a rainy day. Your kitchen will be full of aromas of roasted pumpkin, garlic, mushrooms, warm goat cheese, and thyme. The combination is amazing and really does wonder if you feel blue or your spirit is down.
I love quiches! I find it a genius dish: fast and fun to make, is so versatile, can be eaten for breakfast, lunch, and dinner; is always a success with guests; tastes great both warm and at a room temperature; looks super festive and colorful; can be very healthy.
As I said, quiche can be as healthy as you want it to be. I, personally, see no harm in a thin crust, but I also often make it crustless – tastes great anyway.
Pre-made store-bought crust – is also a great solution. It’s already rolled in a round shape and will save you another 20 to 30 min.
This time I experimented with the almond meal crust from the COOKIE+&kate blog which I stumbled upon (I LOVE this blog btw). Not sure though that the crust worked the way it supposed to be. The taste was amazing, but the texture was quite crumbly and it was falling apart. Anyway, I liked it a lot. Also, my husband didn’t notice anything suspicious about the crust – which means he also liked the taste and didn’t think it tastes “too healthy” – a good thing when it comes to baking 🙄
So when it comes to crust – it’s up to you completely: store-bought – as a most practical solution; classic quiche crust – for the most authentic quiche taste, or healthier GF and butter-free alternatives – if you are in the mood to experiment. Or perhaps you want to skip the crust altogether.
The rest is quite fast and easy. You can also decide to skip some ingredients or swap for smth else. For instance, if you feel that roasting pumpkin is too much fuzz – leave it out. But I would, of course, recommend going for the whole set 🙂 Pumpkin is really what makes this recipe a truly autumn dish.
Enjoy!!! and keep your spirit up <3
- package of pre-rolled puff pastry quiche crust
- 300 gm pumpkin (one very small one)
- 200 gm of champignons, chopped
- 200 gm of frozen spinach
- 4 eggs
- 1 cup of milk
- 150 gm of creme fresh
- 150 gm or more of fresh goat cheese
- dried thyme
- 2 cloves of garlic
- salt, pepper
- Preheat the oven to 180 C/360 F.
- Defrost spinach.
- Place chopped pumpkin and 2 unpeeled garlic cloves on the baking tray, spray with a bit of olive oil, salt, pepper, and thyme. Bake for 2 minutes.
- In the large pan over the medium heat some olive oil and saute chopped champignons with a bit of salt.
- Once pumpkin and garlic are ready, combine in the blender eggs, milk, creme fresh, salt, pepper and roasted garlic (you can just squeeze it out of the peal).
- Arrange the quiche crust in the pie form. Layer pumpkin, mushrooms, spinach and pieces of goat cheese on the bottom of the quiche crust. Pour the egg mixture on top. Sprinkle with salt, pepper, and more thyme.
- Bake for 25-30 minutes, until the center is settled. Remove from the oven and allow it to cool down a little bit before serving.