The Most Exciting Quiche You Will Ever Eat
- dinewithivana
- Feb 17, 2024
- 3 min read
Introducing my latest creation - Pumpkin, Chicken, & Hazelnut Quiche!
This quiche may appear to have a lot going on, but trust me, it all comes together beautifully! The meld seamlessly, resulting in a hearty, soul-warming, and comforting dish.
This delightful dish brings together the warmth of pumpkin, the savory essence of chicken, and the nutty crunch of hazelnuts, all nestled in a buttery, flaky crust.
While pumpkin is often synonymous with autumn, I'm here to share a secret: pumpkin can be enjoyed year-round, especially when using the Delica pumpkin featured in this recipe, available from September to March.
I highly reccomend trying to get your hands on a Delia pumpkin for this dish and for any time you are in need of a pumpkin or squash. What is fascinating about this variety of pumpkin is that it is grown entirely outdoors, the pumpkins are watered just enough, stressing the plant to build a concentration of flavour in the flesh. The pumpkins are then cured for thirty days, which allows the natural sugars to develop while drastically reducing the water content for denser, highly flavoured flesh.
Like always, this dish is gluten free but it is also free from:
grains
can be dairy free (take out cream)
can be nut free (take out hazelnuts)
soy
legumes
refined-sugar
artificial flavours & additives
This is the ultimate brunch or lunch dish that will be sure to impress anyone you are catering to!
pumpkin, chicken, & hazelnut quiche
1 9" quiche
INGREDIENTS
Crust:
165 grams cassava flour
2 tablespoons coconut flour
1/4 teaspoon salt
1/2 cup + 2 tablespoons palm shortening or butter, cut into cubes.
1/4 cup cold water
tapioca flour for dusting
Filling:
1/2 of a squash or pumpkin, any variety will do
left over chicken or 1 cooked chicken breast shredded
6 large sage leaves, chopped
1/3 cup coarsely chopped hazelnuts
10 eggs
1/4 cup organic cream (can be left out)
pinch of grated nutmeg
salt & pepper to taste
INSTRUCTIONS
To prepare the pastry crust, start by combining cassava flour, coconut flour, and salt in the bowl of a food processor. Pulse until all the dry ingredients are thoroughly mixed.
Scatter the cubes of butter over the dry ingredients in the processor bowl. Pulse the mixture until it resembles coarse breadcrumbs. Then, add the water and pulse again until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While you are waiting for your dough you can preheat your oven to 200C/400F. Line a baking tray with parchment paper and set aside.
Peel and cut your squash or pumpkin into cubes and place on the baking tray. Drizzle some olive oil and sprinkle some salt on the squash and roast in the oven until tender but it still holds it shape. This will all depend on the type of squash you are using and how small you cut them. Check after 15 minutes and then every 5 minutes after that. Once done, remove from the oven and set aside.
Take the pastry out of the fridge, and roll it out to fit the size of your pie dish. Use two pieces of parchment paper and dust the surface with tapioca flour to make this process a little easier. Line your pie dish with the rolled-out pastry dough, then prick the dough all over with a fork. Bake the pie crust for 10-15 minutes or until the bottom is cooked through.
Once baked, let the pie crust cool for 10 minutes. Reduce the oven temperature to 175C/350F.
In a big bowl, crack in all your eggs and whisk them with the cream, salt, and pepper.
To assemble the quiche, evenly distribute the shredded chicken and roasted squash over the pre-baked pastry crust. Pour the egg mixture over the filling, then sprinkle with chopped sage and hazelnuts. Carefully return the quiche to the oven and bake for 15-20 minutes or until the filling is just set. Allow it to cool for 10 minutes before serving.
Enjoy this quiche from the oven or at room temperature. It also freezes well and can keep in the fridge for up to 4 days.
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