Pumpkin and Caramelized Onion Quiche 

Sweet caramelized onions throughout a savory pumpkin quiche. I made a gluten free crust, but any store bought crust works for an easy recipe for the hectic holidays. Serve with a arugula salad in a champagne vinaigrette.

Pumpkin and Caramelized Onion Quiche

Serving 6

Prep time 30 minutes

Bake time 45 minutes

Total time 1 hour 15 minutes

Ingredients-

1/2 cup pumpkin puree

2 yellow onions

1 tbsp salted butter

1 tsp salt

1/2 tsp sugar

1/2 tsp nutmeg

6 eggs

1/4 cup milk

Frozen pie crust (follow directions to blind bake) Gluten free pie crust recipe on bottom of blog

Directions-

Pre-heat oven 350'

Poke holes with a fork in the pie crust and bake 15 minutes

In medium sauce pan add butter and sliced onions. Stir to incorporate. Add salt and sugar. Make sure it's not browning too fast, stir every 5 minutes for 15 minutes.

In large bowl whisk eggs, pumpkin and milk. When incorporated add nutmeg and pinch of salt.

Add onions after done caramelizing.

Put pie crust on baking sheet.

Add mixture to pre baked pie crust slowly making sure onions are not in one pile. You can use fork to spread out onions in egg mixture.

Bake 45 minutes

Let sit 10 minutes before cutting into.

Enjoy!


Gluten Free Pie Dough

Serving size, 2 pie crust

Prep time 15 minutes


Ingredients-

2 cups of All purpose gluten free flour (king Arthur brand I use)

1/2 cup butter

1 egg

2/3 cup water

1/2 tsp salt

little extra flour for rolling out and dusting


Directions-


Pre-heat oven 350'

Mix together the Gluten Free Flour along with the Salt

Blend in butter with Pastry Tool or Fork, and mix until crumbly.

Add in Egg and mix until well incorporated – mixture will still be crumbly.

Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling.

Cut Mixture in half and roll into 2 balls (freeze one if only using for one quiche.

Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.

Cover with an additional sheet of parchment and roll out to fit your pie dish.

Remove top parchment paper and carefully set in pie dish, if it break carefully pinch together.

Poke holes in bottom of pie crust and bake for 15 minutes before filling.



Wine Pairing I would suggest a GSM. GSM I think of bright fruit and some herbaceous notes, so check out the tasting notes to the bottle that you are grabbing and look for bright fruit and herbs. Because of the umami coming from the onions and the baking spice from the nutmeg. This blend of wine will compliment the quiche.


You know what beer would be great? A blonde, they tend to be crisp and dry with will work beautifully with the rich flavors of the quiche.


Finally for your cocktails, you don't want something too rich or boozy because all those flavors will compete with the quiche. Gin is nice and floral and ginger works well with pumpkin, so let's mix a ginger beer with some gin. Garnish with rosemary and lime.




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