Kale and Pumpkin Quiche


For the crust:
  • 1 ¾ cups plain flour
  • 1/3 tsp salt
  • 1 stick (113g) unsalted cold butter
  • 1 egg
  • 1 egg yolk
  • 2 tablespoon ice-cold water
For the filling:
  • 700g pumpkin
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 5 eggs
  • 200ml Kara UHT Coconut Cream
  • 40ml evaporated milk
  • ½ tsp dried chives
  • 1 cup Kale, roughly chopped
  • ½ cup mild cheddar cheese


  1. Cut the cleaned pumpkin in half, remove seeds.
  2. Place cut side down on a tray lined with a baking paper and bake in preheated oven (218 degC) for 50-60 minutes, till the pumpkin becomes soft to the touch.
  3. Add plain flour and salt to a processor, process a few times until combined.
  4. Take out unsalted cold butter and cut it into cubes.
  5. Add butter into processor and pulse until the mixture resembles a coarse cornmeal texture.
  6. Whisk together egg and egg yolk in a small bowl, add 2 tablespoons of ice-cold water and beat well. Add to the flour mixture and pulse just until the dough starts to hold together.
  7. Transfer the dough to a piece of cling wrap, and form into a disk as you wrap it.
  8. Wrap tightly with the cling wrap, and refrigerate for 30 minutes, up to 1 hour.
  9. Scoop out the baked pumpkin flesh and set it aside to cool off.
  10. Remove the chilled dough from the fridge and place on lightly floured parchment paper, rest a while before rolling out.
  11. Roll out the dough between two sheets of parchment paper lightly dusted with flour. Roll into a round sheet large enough to fit over the 12-inch loose based pan or tart pan.
  12. Gently fit the rolled-out dough into the pan, folding and pressing sides to an even thickness.
  13. Line the crust with a piece of parchment and put small pie dish to weigh it down. Return to fridge for a while before baking.
  14. Bake on the lower rack of preheated oven (200 degC) for 20 minutes.
  15. In a heated non-stick pan, add olive oil and minced garlic, saute till light golden.
  16. Add in the pumpkin and cook for about 2 minutes, adding salt and pepper to taste.
  17. After the crust has been baked for 20 minutes, remove it from the oven and reduce the oven temperature to 190 degC.
  18. Remove weights and parchment from the crust, brush lightly with the egg wash (egg and water).
  19. Return to oven for an additional 15 minutes till golden. Remove from the oven and set aside until you’re ready to add your filling.
  20. In a bowl, beat the eggs for 3 minutes, then add Kara UHT Coconut Cream and evaporated milk, and beat together well. Add a little pepper and dried chives. Add in the cooled pumpkin mixture and blend till incorporated.
  21. Pour the pumpkin mixture into the cooled “baked” crust. Top with chopped kale and mild cheddar cheese. (A drizzle of truffle oil is an optional addition.)
  22. Return to the oven at 170 degC and bake for about 40 minutes, until the filling has just set. If you prefer the top to be a little more golden, you can turn up the heat towards the end of the baking.
  23. Cool for 15 minutes before serving.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos

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