The cornucopia is said to date back all the way to 3,000 years ago! Talk about a tradition. Today, it’s recognized as a symbol of abundance and a successful harvest, which is why we often see it around the Thanksgiving season. Cornucopia Quiche trades out the beautiful, horn-shaped container for a baking dish and adds a few eggs for a breakfast twist. Don’t worry, though, there are still plenty of garden goodies in there to give you that festive experience! The buttery, flakey crust it sits atop will make your bountiful harvest that much better. Gather around and count your blessings with some Cornucopia Quiche!
Ingredients
For the dough:
- 1 stick unsalted butter, diced
- 1 1/2 cups all-purpose flour
- 2 tablespoons cold water
For the filling:
- 1 (30-ounce) pumpkin, cut into large pieces
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 teaspoons sugar
- 2 cups fresh spinach
- salt, to taste
- pepper, to taste
- 2 large eggs
- 7 ounces goat cheese
- 1/2 cup walnuts
- 1/2 teaspoon nutmeg
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a bowl, quickly mix the diced butter with the flour and the water until the ingredients stick together and form a firm dough.
Step 3 –On a flat surface, roll the dough into a large rectangle.
Step 4 –Line an 11×17-inch baking dish with the dough.
Step 5 –In a large pot of water, cook the pumpkin until soft and tender about 15 minutes.
Step 6 –Sieve the cooked pumpkin and puree with a fork.
Step 7 –While the pumpkin is cooking, in a medium frying pan over medium heat, warm 1 tablespoon of the oil.
Step 8 –Add the onions to the hot oil and cook until they start to golden, about 8-10 minutes.
Step 9 –Add the sugar to the golden onions and cook until caramelized, about 5 minutes.
Step 10 –In another frying pan over medium heat, sauté the spinach with the remaining olive oil until they reduce by half, about 3 minutes.
Step 11 –Season the cooked spinach with the salt and the pepper.
Step 12 –In another bowl, mix the eggs and the goat cheese.
Step 13 –Add the walnuts, the mashed pumpkins, the caramelized onions, and the cooked spinach to the egg mixture and season with the salt, the pepper, and the nutmeg. Mix to combine.
Step 14 –Pour the egg mixture onto the crust.
Step 15 –Bake until the quiche is cooked through, about 40 minutes.
Step 16 –Serve.
