Kale and Pumpkin Quiche

®This is a RAS signature Recipe©

A unique savory filling for a flaky, crisp quiche shell. This filling combines pumpkin with kale and coconut cream. The resulting quiche is savory, with just a mild natural sweetness of the pumpkin. You can serve this any time of day!

Total time is not inclusive of – chilling and resting time involved.

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♦Prep time:10 m ♦Cook time: 2 hour 20 m♦Yield: 8 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Pumpkin (HALF of one Japanese pumpkin is used here)		700 gms
Coconut Cream ( I use Kara coconut cream )		200 ml
Evaporated Milk		40 ml
Eggs		5
Olive oil		2 Tbsp
Garlic, minced		2 cloves
Kale, roughly chopped		1 cup
Mild or smoked-grated Cheddar cheese		1/2 cup
Salt and pepper		To taste
Dried chives (or other herbs optional)		1/2 tsp

For the Crust:

Plain flour		1 13/4 cups
Salt		1/3 tsp
Cold, Unsalted Butter		1 stick(113 gms)
Egg plus 1 yolk beaten with 2 Tbsp Ice cold water to make'Egg Mixture'		1

Method:

1. Start with a Preheated oven  425°F/218ºC
2. Cut the cleaned pumpkin in half. Remove seeds. Place, cut side down on a tray lined with a baking sheet, and bake 50- 60 minutes till the pumpkin becomes soft to the touch. Meanwhile, start on the Crust.
3. Crust: SEE NOTES  Take out cold butter from the fridge and cut it into cubes.
4. Add flour and salt to a processor. Pulse a few times until combined.
5. Add butter, and process just until the mixture resembles a coarse cornmeal texture.
6. Whisk together the ‘egg mixture’ in a small bowl.  Add to the food processor.
7. Pulse just until the dough starts to hold together.
8. Transfer to a sheet of cling wrap, and shape quickly with your hands to form a disk (work quickly, to prevent your hands from warming up the dough)
9. Wrap tightly with the cling wrap, and refrigerate at least 30 minutes, up to 1 hour. Meanwhile, remove the baked pumpkin flesh from its skin and set it aside to cool off.
10. Remove from chilled dough fridge and rest a while before rolling out. As soon as it is pliable,  we can roll it out. Using a 12 inch dish is recommended – A tart pan/loose-based pie dish OR use two smaller pie pans.
11. Roll out the dough between two sheets of parchment paper lightly dusted with flour. Roll into a roundish sheet large enough to fit over the pie dish/ tart pan. Slip one hand under the bottom layer of parchment paper and gently lift away the top sheet. Invert over the pan as you peel away the second sheet of parchment. Fit the rolled-out pastry into the pan, folding and pressing sides to an even thickness. If using a plain pie dish, crimp the edges of the dough as you like with your fingers and use a fork to poke a few holes across the bottom of the dough. Scrap dough may be used to fill a small pie dish if you like.
12. Placing the lined pie dish back in the fridge for 10 -15 minutes is always preferred but not a must.
13. Line crust with a piece of parchment and fill with some kind of pie weights(like dried beans).  I usually use a smaller pie dish to weigh it down.
14. Bake at 392°F/200ºC on the lower rack of the oven for 20 minutes.  Meanwhile, proceed to make the filling.
15. Filling: In a non-stick pan, heat the olive oil(2Tbsp). Add minced garlic(2cloves), and saute till light golden.
16. Stir in the cooled pumpkin and cook for about 2 minutes, adding salt and pepper to taste. Allow this to cool off a bit.
17. Add 5 eggs to a bowl and beat lightly. Remove 1 Tbsp of this egg to a small bowl, to be beaten with a splash of water to make an egg wash. Continue at step 22.
18. After the crust has baked for an initial 20 minutes, remove it from the oven.  Reduce the temperature of the oven to  374°F/190ºC.
19. Remove the weights and parchment from the crust and brush lightly with the egg wash (set aside earlier).
20. Return to the oven for an additional 15 minutes till golden. Remove from the oven and set aside until you’re ready to add your filling.
21. Continue to beat the eggs till light in color and foamy( up to 3 minutes).
22. Add the coconut cream and evaporated milk and beat again to combine. Add more pepper to taste as well as dried chives if used.
23. Now we can add in the cooled pumpkin and blend one last time till incorporated.
24. Pour this filling into the cooled ‘baked’ crust. Top with chopped kale followed with the mild or smoked cheddar. A drizzle of truffle oil is also an optional addition.
25. Return to the oven at 338°F/170ºC this time. Bake for about 40 minutes until the filling has ‘just set’. You can get the top to be a little more golden by turning up the heat towards the end if you prefer.
26. Allow cooling for 15 minutes, before serving.

Kale and Pumpkin Quiche

 

Notes:

• Japanese Pumpkin / Kabocha squash is used here. You can use any type of Pumpkin you like.
• BUTTER must be cold!  Work quickly once you take it out of the fridge and cut it into cubes using a knife. Using cold butter is the best way to end up with a light and flaky crust. Sometimes I like to chill the flour too, to help keep the butter cold while pulsing.
• When you pulse the butter into the flour it breaks up into little specks of butter. When the dough is chilled along with these specks, and then rolled out later, you can even see tiny specks throughout the rolled-out pastry. As the crust bakes, the butter melts and creates little pockets which result in a flaky and light quiche crust.
• Oven temperature settings may vary slightly so keep an eye on the different stages of baking.
• Regular milk may be used to substitute the evaporated milk in this recipe. I use Carnation brand Evaporated milk in this recipe. Do not use sweetened condensed milk.
• Coconut cream is used in this recipe as it pairs wonderfully with pumpkin. You may use heavy cream instead.
• I use Kara coconut cream and coconut milk products very often and have been using them for the last 20 years, so I regularly recommend the brand to my readers.
• Dried chives are an optional addition to the filling. You could also use dried herbs like tarragon or rosemary if you like the flavors.
• If you are making this for breakfast, the crust may be chilled in the oven overnight before baking the next day, and baking the pumpkin the day before, makes the filling super quick to make in the morning.
• Reheating Quiche: To reheat a quiche that has been properly covered and refrigerated, first remove it from the fridge and allow it to come back to room temperature. Preheat the oven to 350°F/176ºC. Cover the quiche with foil paper and bake for up to 15 minutes, depending on the size and strength of the oven. Remove from the oven and sprinkle some fresh or dried herbs and serve. You can also heat up a slice or two in the microwave for 15-20 seconds.

Key Ingredients: Flour, Butter, Egg, Pumpkin, Coconut Cream, Evaporated Milk, Kale, Garlic, Cheese, Salt and Pepper, Olive oil.

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