As autumn approaches once more I can’t help but reach for the gorgeous pumpkins available in Shanghai at the wet market I live near. It’s always hustling and bustling, filled with the freshest ingredients at rock bottom prices. From supermarkets geared towards foreigners such as City Shop and City Super, you can basically find everything you could ever want (except for Queso Blanco that I’d need to re-create Cafe Habana’s corn. Help here anyone?). I am no longer in unknown territory, with a few language snafus, but pretty much, I am found and no longer lost as I was when I moved to Japan. However, if there is any kind of ingredient that I think is special or needs an introduction, I will use a spot of Japanese here and there. Prices are going to now on be reflective in RMB.
I digress. Pumpkin, carmelized onion, sage, and gorgonzola makes an amazing mix for a mouthwatering quiche. On top of that, I made a nice crust using canola oil–absurdity, I know! Adapted from closet cooking.
Pumpkin & Carmelized Onion Quiche
Prep time: 45 minutes Baking time: 50 minutes Servings: 6 people
Budget for ingredients: 100RMB (if you go to the wet market)
1/3 c ice water
1/3 c oil (I used canola)
- Put onion in a pan with 1T of oil over medium heat, and after 10 minutes add water and lower the heat and stir every 10 minutes until a lovely golden brown.
- Toss pumpkin with oil, salt and pepper and place in the oven with a tray at 180C and set timer for 30 minutes.
- Make the crust by adding together flour and salt.
- Whisk water and oil together and then add it slowly to the flour mixture. Using a fork, the crust should clump together. Press it into the springform pan.
- Mix together the half and half with the eggs, and then mix with all other filling items and pour into the springform pan.
- Put into the oven and turn up the temperature to 200C and bake for 35-40 minutes.