It's been a while since I made a quiche for myself. You see, I've kinda been fascinated by millet - my new favourite ingredient (a post on millet will soon be up) which I cook for myself almost three times a week, sometimes five. :) Yeah, I guess I am obsessive that way - I find an ingredient I love, eat it till I'm sick of it and then, move on to the next best thing.
But I was reminded of how much I actually love quiche after Ivy of hungryc.com showed me photographs of a slice of quiche she had in Sydney recently. It was a pumpkin and mushroom quiche - she sent me photos of the quiche through instant message while she was having it - talk about the wonders of technology, huh? - and all she said about it was was: "so yumm!". Now that speaks volumes, surely.
What a brilliant idea - pumpkin in quiche.
I wasn't going to Sydney anytime soon, so I decided I just had to make a quiche with pumpkin in it myself.
I resisted adding mushrooms to my pumpkin quiche though. I tend to use mushrooms as my go-to ingredient many of my dishes as it's a sure-thing, really - how can you go wrong with mushrooms, right?
Well, unless you're my husband who hates not only the taste but the smell of 'shrooms. So yes, I omitted them so that he could (and would) taste the quiche too.
I used spinach and caramelised onions instead. Sure, that meant more prep time as caramelising onions does take some time - but I roasted the pumpkins as the onions were slow cooking and also sauteed the spinach with garlic.
For the crust, I added some finely chopped hazelnuts - you should try this too (in any other quiche you may make) cos it added not only texture but flavour to the buttery pastry.
The result? It was, as Ivy puts it, so yumm.
* Check out this earlier post for a basic quiche recipe and replace the fillings with roasted pumpkin and anything else you fancy. For cheese, I used mozzarella.