Photo by: Kathy-Ann Hart
Pumpkin and Goat Cheese Quiche With Fennel and Onions
Food Ingredients:
9 inches deep dish frozen pie shell 3 large eggs 1 1/4 cups milk 1 teaspoon all-purpose flour 2 tbs. cornmeal 2 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon black pepper pinch of ground ginger pinch of ground nutmeg 1/2 cup fennel bulb (finely chopped) 1/2 cup yellow onions (finely chopped) 1 tbs. olive oil 8 ounces (approx. 1 cup) canned organic pumpkin 4 ounces soft goat cheese (cubed) 1 tbs. fennel fronds (finely chooped) 1/4 teaspoon cayenne pepper
Recipe preparation:
1 Follow the directions on your pie shell and bake accordingly. 2 In the meantime, heat a large saucepan to medium high and sauté the fennel and onions until the onions are translucent. 3 Heat oven to 350 degrees Fahrenheit. 4 Beat the eggs, milk, flour, cornmeal, sugar, salt, black pepper, ginger and nutmeg together. 5 When the fennel and onions are cool, add into egg mixture. 6 Whisk in the pumpkin. 7 Fold in the soft goat cheese. 8 Pour into pre-baked pie shell and bake for 40 – 45 minutes until the quiche is set and a toothpick inserted comes out clean. 9 Sprinkle fennel fronds and cayenne pepper before serving.
Recipe source: Foodista recipe
Leave a Reply