Real Man’s Quiche

Whoa – of course they eat quiche!
Serve this up! hot out of the oven or it may be a late night sneak out of the refrigerator.
Side of pan fried potatoes is more likely welcomed than a garden salad but – you may get away with both.
Add chunks of ham or precook some bacon…add this to the egg mixture!
Mustard on the side and or I love cranberry sauce with everything these days!


400g butternut pumpkin, diced into 2cm chunks
1 red onion, cut into eighths
1 tbsp honey – maybe
2 tbsp olive oil or butter
Pinch sea salt
1 tbsp thyme leaves
50g + goats cheese
6 – 10 sun-dried tomatoes 4 chunked regular tomatoes
6-8 large eggs
Black pepper, to taste
½ cup milk, heavy cream, almond (your choice)
200g wholemeal spelt flour

60g chilled butter or ghee, cut into cubes
¼ tsp sea salt
50-60mL chilled water

  • Preheat the oven to 180°C. On a baking tray, toss the pumpkin and red onion in the honey and olive oil. Season with sea salt and bake for 15 mins.
  • In a food processor(?) mix the flour, butter and sea salt on a high speed until a crumb forms. Gradually add the water until the pastry comes together into a firm dough (that holds together but doesn’t stick to your fingers). Cool in fridge if necessary before rolling.
  • Grease a spring form quiche tin and roll the pastry out onto a piece of baking paper so that it will cover the base and sides of the tin. Invert it into the tin and trim the sides and prick the base 4 or 5 times with a fork. With the baking paper on top, fill with pastry weights (?!) and blind bake (lol) for 10 mins or less on the bottom shelf of the oven.
  • Once the pastry is done, add the roast pumpkin, thyme leaves, goats cheese and sun-dried tomatoes to the pastry case.
  • Whisk the eggs, pepper and milk together in a small jug. Pour over the vegetables and bake for 15 – 20 mins or until the egg is set in the middle of the quiche.
    Any guy will love this! Ya – he’s got to like goats cheese…