500 grams Chicken Thighs
1.5 - 2 sheets Puff pastry
500g Pumpkin
3 onions
2 tsp Brown sugar
200g feta
Equal parts egg and Milk(about 1 cup of each)
The thing about quiche is that it’s delicious warm or cold, it’s great for picnics and lunch, it’s great to take to a dinner party or to a friend who needs dinner. It’s incredibly versatile and with plenty of vegetarian variations: mushroom and spring onion , tomato and spinach to name just two, it’s now in the rotation much more as I visit many of my friends who’ve recently become parents.
Making this quiche though was like a memory activation, the moment in Ratatouille, when Anton Ego visits his childhood, was me making quiche. My Grandmother used to make these all the time in her sandwich shop we would visit as a kid. I also used to make them at a french cafe and bakery I worked at as a barista for years. I hadn’t thought of Quiche in the last 15 years until I needed something for my friends. Since then it’s reawakened in me some fondness and memories I think it’s important to document here.
Begin by chopping the onion and pumpkin
cook oven at 200 celcius for about 35 minutes until soft
caramelise the onion with adding small amounts of water to prevent charring, combine the sugar to add some extra sweetness and assist the onion
Defrost the puff pastry and line your quiche tin
mix the eggs(about 5 or 6 ) with an equal part milk and mix thoroughly
put the cooked pumpkin and caramelised onion into the shell and reserve about ¼ of the total
flake the feta on top and then cover with the egg milk mix
sprinkle the remaining onion and pumpkin to garnish
bake for 40 minutes at 200 celcius
cool slightly before serving