This quiche is so delicious – perfect for a lazy fall brunch or a comforting dinner on a cool evening. No fussing with complicated pastry required, the whole wheat crust is a breeze for even the most inexperienced cook and is perfectly suited to the dish. Make the kale pesto well in advance (it freezes well) or just before you start on the quiche, it only takes a few minutes to whip up.
1.5 c. whole wheat pastry flour
1/2 tsp sea salt
1/2 c. melted coconut oil
2 tbsp almond, soy or cow’s milk
1 tbsp olive oil
2 c. raw pumpkin, peeled and diced into 1×1 cm cubes
1 c. chopped red onion
1 c. chopped, de-stemmed chard, kale or spinach
1 tbsp balsamic vinegar
1 c. almond, soy or cow’s milk
1/4 tsp salt
2 tbsp kale pesto (make this first! click here for recipe!)
1/4 c. crumbled goat cheese
2 tbsp pumpkin seeds
In a large pan, heat olive oil over medium heat. Add pumpkin and onions and cook for 15 minutes, stirring occasionally. Add balsamic and a pinch of sea salt and stir, then continue cooking about 15 minutes or until onions and pumpkin are soft. Add chopped chard about 2 minutes before removing pan from heat and stir to just wilt chard.
While your veggies are cooking, combine crust ingredients in a medium bowl and blend with fork, then hands, to form ball of dough. Place ball in a greased pie pan, and press the dough out evenly to form a crust covering pan bottom and just up sides of pan (no need to bring it up over the lip of pan).
In a large bowl, whisk together eggs, milk, salt, and pesto. Add the cooked pumpkin mixture and stir. Gently pour into crust, just filling to the top (discard any extra mixture, depth of pie plates varies!)
Top quiche with crumbled goat’s cheese and pumpkin seeds.
Bake at 375F for about 45 minutes, or until top of quiche is set.