Healthy coconut, pumpkin, mushroom and brie Quiche

Serves 6

Ingredients:

Roasted Pumpkin
1/2 butternut pumpkin, diced
1 tablespoon olive oil
Sprinkle of thyme and cinnamon
Season with salt and pepper

Mushroom and red onion
1 red onion, sliced
200g mushrooms, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

Roasted pumpkin
Mushroom and red onion
100g brie, cubed

200g coconut milk

2 eggs

sea salt and cracked black pepper

Method:

Roasted pumpkin
To make the roasted pumpkin, after preparing the pumpkin into cubes toss the pumpkin in olive oil, cinnamon and thyme, salt and pepper and then either line a tray and cook pumpkin in 180 degrees oven for 30 minutes or put in air fryer on 180 degrees for 15-20 minutes. Set aside.

Mushroom and red onion
Slice red onion and mushrooms and cook in frypan for 5-10 minutes with olive oil and season with salt and pepper.

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes.

Preheat oven to 180 degrees.

Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. .

Filling

Place mushroom and red onion on the bottom of the pie base, top with roasted pumpkin and then top with brie.

Place coconut milk, eggs, salt and pepper in bowl and mix for 15 seconds/speed 3.  Pour the coconut milk and egg mixture over the filling in the tart shell and bake in oven at 180 degrees for 40 minutes or until set.

Serve warm or cold with a simple green salad.

Caramelised Onion and Bacon Quiche

Serves 6

Ingredients:

Caramelised Onion
2 large onions, sliced
1 tablespoon olive oil
Season with salt and pepper

Pastry

260g plain flour

145g butter, chopped

1 egg yolk

2-3 tablespoons iced water

Filling

3/4 cup caramelised onion (about 2 large onions, sliced)

200g bacon, roughly chopped

small handful parsley

100g cheddar cheese, cubed

220g cream

5 eggs

sea salt and cracked black pepper

Method:

Caramelised Onion
To make the caramelised onion, just heat some olive oil in a large frying pan over medium heat and add the sliced onions. Season with salt and stir every few minutes until it softens and becomes a deep golden brown (about 20-30 minutes).

Pastry

Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.

1. Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes. 
3. Preheat oven to 180 degrees.
4. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. 
5. Reduce the oven to 170 degrees.

Filling

Place cheddar cheese and parsley into TM bowl and grate for 5 seconds/speed 5. Set aside.

1. Place bacon into TM bowl and chop 5 seconds/speed 5. Set aside
2. Place cream, eggs, salt and pepper and mix for 15 seconds/speed 3.
3. Sprinkle the tart shell with the caramelised onion and chopped ham followed by the cheese and parsley mixture.
4. Pour the cream and egg mixture over the filling in the tart shell and bake for 40 minutes or until set. 
5. Serve warm or cold with a simple green salad.