Pumpkin, Haloumi & Cauliflower Pie
A gloriously thick, fluffy and golden crustless quiche filled with pumpkin, cauliflower and zucchini, plenty of fresh herbs and a deeply savoury combination of halloumi, Parmesan, garlic and anchovy.
Ingredients
For the Pie
2–3 zucchini, coarsely grated
2–3 generous pinches of salt, for drawing out the zucchini water
2 onions, finely diced
A drizzle of extra-virgin olive oil
2 tablespoons minced garlic
4-5 anchovies, very finely chopped (or more if you like)
¼ small pumpkin, coarsely grated
½ cauliflower, coarsely grated
1 cup fresh parsley, finely chopped and loosely measured
½ cup fresh mint, finely chopped and loosely measured
½ cup green onions, finely sliced and loosely measured
2 tablespoons dried oregano
½ cup grated Parmesan loosely measured
500 g cottage cheese
8 eggs
¾ cup semolina, plus more if required
2 teaspoons baking powder
250 g halloumi
Salt, to taste
Freshly cracked black pepper, to taste
Extra-virgin olive oil, for finishing
Flaky salt, for finishing
Equipment
A large sieve or colander
A very large mixing bowl
A frying pan
A deep approximately 32 × 24 cm ovenproof baking dish
Baking paper
Method
1. Sweat the zucchini
Place the grated zucchini in a sieve or colander and sprinkle it with 2–3 generous pinches of salt.
Toss it through, then leave the zucchini to drain for at least 30 minutes. The salt will draw out a surprising amount of water, which is precisely what we want.
Once it has rested, gather the zucchini in clean hands, a tea towel or cheesecloth and squeeze it very firmly until as much liquid as possible has been removed. Its volume will decrease significantly. This is the difference between a thick, fluffy quiche and a vegetable puddle.
Set the squeezed zucchini aside.
2. Slowly soften the onions
While the zucchini is sweating, heat a drizzle of olive oil in a frying pan over medium-high heat.
Add the diced onions and sauté for approximately 3–4 minutes, until fragrant, lightly golden and beginning to soften.
Add the minced garlic and finely chopped anchovies. Cook for another 2 minutes, stirring until the anchovies melt into the onions.
Reduce the heat to low and allow everything to cook gently while you prepare the remaining ingredients. By the end, the onions should be exceptionally soft, sweet and deeply savoury.
3. Prepare the vegetables and herbs
Preheat a fan-forced oven to 180°C.
Grate pumpkin and cauliflower into a very large mixing bowl.
Finely chop the parsley and mint, and slice the green onions. Measure the herbs loosely—do not press them firmly into the measuring cup, unless you would like your quiche to become a herb garden.
Add the parsley, mint, green onions, oregano and grated Parmesan to the bowl.
4. Add the onions
Remove the onion mixture from the heat and allow it to cool briefly.
Add it to the vegetables and toss everything together. Mixing the warm onions through the cold vegetables will help their heat dissipate before the eggs are added.
5. Complete the mixture
Add the squeezed zucchini, cottage cheese, eggs, semolina and baking powder.
Season with freshly cracked black pepper and a little salt, then mix thoroughly until everything is evenly distributed.
Remember that the halloumi, Parmesan and anchovies are already salty, so take a cautious approach. You can always add flaky salt at the end.
6. Check the consistency
The mixture should feel thick, moist and substantial. There should not be any excess liquid pooling at the bottom of the bowl.
If you can see liquid collecting underneath the mixture, add a little more semolina, one tablespoon at a time, mixing after each addition. Allow it to stand briefly so the semolina has time to absorb the moisture.
It should remain soft and moist—never dry—but it should absolutely not be runny.
7. Fill the baking dish
Line a deep approximately 32 × 24 cm baking dish with baking paper.
Spoon the mixture into the prepared dish and spread it into a thick, even layer.
Crumble the halloumi generously over the entire surface, then finish with a light drizzle of olive oil.
8. Bake
Bake at 180°C fan-forced for approximately 35 minutes, or until the quiche is puffed, set through the centre and beginning to turn golden.
The exact baking time may vary depending on the depth of your dish and the moisture in your vegetables. If the centre still looks wet or moves when the dish is gently shaken, give it a little longer before grilling.
9. Make it golden
Increase the oven temperature to 200°C and switch to the grill setting.
Grill for a final 3–4 minutes, watching it closely, until the halloumi and raised edges are deeply golden and crisp.
10. Rest and serve
Finish with flaky salt and plenty of freshly cracked black pepper.
Allow the quiche to rest for at least 5–10 minutes before slicing. This gives the soft interior time to settle and makes it easier to cut into beautifully thick slabs.
Serve warm, at room temperature or cold from the fridge.
Sofia’s Notes
Anchovies melt into the onions and create savoury depth rather than an obviously fishy flavour. Even anchovy opponents are unlikely to know they are there unless you announce it.
This is an exceptionally flexible recipe. Try sweet potato instead of pumpkin, grated broccoli instead of cauliflower, leeks instead of onions or feta in place of the halloumi.
It is also an excellent opportunity to rescue any vegetables beginning to look neglected in the fridge. Capsicum and grated carrot both work beautifully. Carrots are generally less watery than zucchini, but if yours release lots of moisture after grating, give them a firm squeeze before adding them.
Whatever combination you choose, keep the overall consistency in mind: the mixture should remain thick and moist, with no liquid pooling at the bottom of the bowl. Add a little extra semolina if your chosen vegetables introduce more moisture.
Leftovers reheat/airfry beautifully and are particularly good dolloped with my sweet and tangy roasted capsicum sauce.
