That good old quiche recipe with whole-wheat flour and olive oil crust is a wild card for lunches at my place, always ending up with a happy tummy.
We are fated to success: it’s quick to prepare, comes with a crunchy crust and creamy filling, is handy to serve (since it can be baked ahead, frozen, re-heated), and along with a bountiful salad is really satisfying.
So, looking at the ingredients at hand, I decided to Brazilianize the filling, exchanging the classic cheese-and-egg filling for (roll the drums) pumpkin and coconut. Oh boy, what a tasty meal!
When I was invited to participate in the #FoodLovers campaign by Filippo Berio, Kara asked me for recipes that would tell the world a little bit of our way of incorporating olive oil to ingredients that are ours. I think that mixing onions, pumpkin and coconut is a nice way 😉
Come along, in one hour we will get tomorrow’s lunch done!
– 2 cups whole-wheat flour
– 1 teaspoon salt
– 1/4 cup olive oil
– 1/2 cup iced water
(Check the measures in here)
In a small bowl I stir together the liquid ingredients, and in a larger one I do the same with the dry ingredients. I whisk them all together using a fork until I get a coarse meal. Next, I briefly knead with my hands to shape a ball. I coved the bowl with plastic and reserve it in the refrigerator while I work on the filling – the star of today’s post.
– 1 medium onion
– 1 cup fresh coconut, coarsely grated (better yet: have it thinly diced)
– 2 cups raw pumpkin, coarsely grated
– Olive oil, enough to sauté
– Salt, ground red pepper and black pepper to taste
– A handful chopped fresh herbs (for example: parsley, chives’ greens, oregano, basil, coriander…)
*There are thousands of varieties of pumpkin, squash, zucchini, and such. Just make sure to choose one that is flavorsome. Avoid those with subtle taste (aka: watery), as they will not render nice results in this recipe. A good reference when in doubt is to prefer the ones with intense color, as opposed to the ones that are pale.
Since I enjoy food with texture, I like to have my onion cut in large-ish stripes. Cut it as you usually would.
I heat about 3 tablespoons olive oil in a medium pan, add the onion and allow to cook over low heat until it turns transparent. Then I add the pumpkin and rise the heat, stirring constantly. I add the peppers, salt, and once the pumpkin is tender, I add the coconut and chives’ greens (or whatever herb I choose) and turn off the heat.
Those who prefer the filling as a smooth puré can blend it before adding the coconut and herb.
I preheat the oven to 180oC and press the dough against the pan to line it.
I just love the baking pan with a removable bottom I have inherited from my grandma. I think there is nothing better for this recipe! Because it makes serving so easy, you know? It’s 28cm in diameter, which fits perfectly the amounts in this recipe.
I bake the crust for 15 minutes, take it out and add the filling, then bake for another 15 minutes so that the crust will finish cooking and the filling dries up a little.
Done! Now all I got to do is remove the quiche from the pan and serve. (Or allow to cool, wrap in plastic and freeze). This is a great lunchbox option as well.
I would say it yields 3 or 4 servings.
So tell me, how do you use olive oil in an unusual way? What is your go-to recipe in the weekly menu?
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This post originally appeared at FloraRefosco.com