Pumpkin and Goat Cheese Quiche With Fennel and Onions
By: Kathy-Ann Hart
Published: Sunday, February 28, 2010 - 5:54pm

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

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.

About


...the fall foliage colored quiche... in all its colorful glory is intended to capture the complexity [of color]