Pumpkin & Carmelized Onion Quiche

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 and carmelized onion quiche

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)

Equipment:
2 Bowls
Cutting board
Knife
Peeler
Frying pan
Oven
Springform pan

Ingredients:
For Crust:
1 c flour
1/3 c ice water
1/3 c oil (I used canola)
For Filling:
1 T olive oil
2 c onion, thinly sliced
1/4 c water
2 c pumpkin, peeled and cut into bite sized pieces
salt and pepper to taste
4 eggs, lightly beaten
1 c half and half
50 g gorgonzola or other blue cheese, crumbled
20 fresh leaves of sage, chopped

Directions:

  1. 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.
  2. Toss pumpkin with oil, salt and pepper and place in the oven with a tray at 180C and set timer for 30 minutes.
  3. Make the crust by adding together flour and salt.
  4. 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.
  5. Mix together the half and half with the eggs, and then mix with all other filling items and pour into the springform pan.
  6. Put into the oven and turn up the temperature to 200C and bake for 35-40 minutes.
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Roasted veggies

On one lovely Sunday afternoon a bunch of girlfriends and I convened to pretty much eat our faces off.  Simple veggies oven roasted is a perfect combination with some toasted bread and a bit of cream cheese.  And just look at it, isn’t it gorgeous?  I love the robust colors in this photo!
Roasted Veggies

yum! thank you jemma

Roasted veggies

Prep time: 10 minutes               Cooking time: 5 minutes              Servings: 4

Budget for ingredients: ¥400

Equipment:

Knife
Pan
Toaster oven

Ingredients:

1 kabocha pumpkin
2 sweet potatoes *
2 onions
1 t oregano
1/3 c olive oil
salt and pepper to taste

*Note: Japanese sweet potatoes are called satsuma-imo<さつまいも>.  They are always fresh at the supermarket, and have a pink/purplish skin.

Directions:

1. Peel onion and quarter it.

2. Cut pumpkin and sweet potato into similar sized pieces.  No need to peel them!

3. Put onion pumpkin and sweet potato together in a pan and drizzle and toss with olive oil, oregano, salt and pepper.

4. Bake at 200C for 25-30 minutes, stirring the veggies once in between.  Serve!