Use a 22 cm diameter plate. (As can maybe be seen in the photo, the one I used – 24 cm – was a bit too big).

This requires a bit more work than one – or at least I – would normally put into making a pie or quiche, but I found it well worth the extra effort. The caramellised onions go very well with the flavour of goat cheese.

The base:

100 g oat flour
100 g rice flour
1 egg
65 g coconut oil or butter
2-3 tblsp water
1 pinch salt

Filling:

200 g hokkaido in cubes
1 tblsp olive oil
Salt and pepper

2 large red onions and a sprig or two of thyme
1 tblsp butter
1 tblsp honey
1 tblsp apple cider vinegar

125 g mushrooms (e.g. chanterelles – or as in this case: 40 g dried shiitake, re-hydrated)
1 tblsp butter
1 sprig rosemary
Salt and pepper

2 eggs
125 g soft, well-ripened goat cheese

1. Mix all ingredients for the base and add water if needed. The dough is best pressed into the tin (24 cm). Bake at 200 C hot air for 12-14 minutes.
2. Mix the pumpkin cubes with oil, salt and pepper and place them in one layer on baking paper. Bake at 200 C for about 20 minutes.
3. Cut the red onions into thin wedges. Sizzle in butter with the thyme till they start to turn opaque. Add honey and apple cider vinegar and caramellise, about 8 minutes.
4. Trim and rinse the mushrooms and cut them in smaller pieces. Fry in butter with finely chopped rosemary till they soften and turn golden. Season with salt and pepper.
5. Whisk the eggs with the goat cheese and add freshly ground black pepper.
6. Spread the caramellised onions on the pre-baked base, then distribute the pumpking pieces and the mushrooms, and finally pour over the egg/goat cheese mixture and bake at 200 C hot air for about 15 minutes or till the filling sets.

NOTE: If you are chili freak like me, you can either add some chili flakes to the onion mixture while it caramellizes, or some form of chili sauce to the egg/goat cheese mixture.