Pumpkin Quiche

Pumpkin Quiche recipe

8 Pers.

Prep. Time: 90 Min.

Ck. Time: 70 Min.

Ingredients for Pumpkin Quiche

For the filling:

  • 500 g pumpkin
  • 3 spring onions
  • 1 red Cubanelle pepper
  • 3 eggs
  • 70 g feta cheese
  • 150 ml cream
  • 3 tbsp olive oil
  • Salt and pepper

For the crust:

  • 250 g flour
  • 115 g unsalted butter
  • 1 egg
  • 1 tsp salt
  • 2 tbsp ice water

Instructions for pumpkin quiche

In order to make pumpkin quiche, first we prepare the crust. Therefore, cut the butter in small cubes and then in a bowl mix it with flour and salt by hand with a pastry blender. Just mix them until it looks like coarse crumbs. Then in a small bowl, beat the egg with a fork together with the ice water. Now pour the egg over the flour mixture and mix them with a silicone spatula. Then press the dough to form a disc, wrap it with a plastic wrap and place it in the refrigerator for 30 minutes.

After 30 minutes, lightly flour your work surface and with a rolling pin roll out the chilled dough to fit a 25 cm tart pan. Drape the dough over the rolling pin and transfer it onto the tart pan. Then shape and press the dough against the tart pan and remove any excess dough by running the rolling pin on the top edge of the pan. After that, freeze the dough for about 30 minutes.

Now remove the dough from the freezer, cover it with parchment paper and fill it with pie weights or dried chickpeas. Then bake the dough in preheated oven to 180 ºC for 30 minutes. After 30 minutes, remove the pan from the oven, remove the pie weights and parchment paper and palce it back in the oven. And bake the dough for 10 minutes more until it is slightly brown. Then set it aside to cool.

For the filling:

To prepare the filling, chop the spring onions finely. Then cut the Cubanelle pepper into strips. After that, peel and cut into cubes the pumpkin. Then place the prepared vegetables on a baking tray, sprinkle them with salt and pepper and drizzle them with olive oil. Now roast the vegetables in preheated oven to 200 ºC for 20 minutes. After 20 minutes, in a bowl mash the roasted pumpkin with a fork and then mix it with the spring onions and Cubanelle pepper. Next, in another bowl beat the eggs with salt and pepper first and then mix them with the cream.

For quiche assembly:

First break the feta cheese up into small pieces by hand. Next, spread the crumbled feta cheese on the bottom of the crust. Then spread the pumpkin mixture evenly on top of the cheese. After that, gently pour the egg and cream mixture over the rest of the ingredients.

Now bake the pumpkin quiche in preheated oven to 180 ºC for 30 minutes until it is set and it comes out clean when insert a knife in it. Let the quiche cool for about 15 minutes and then serve it.

Note:

Roasting vegetables in the oven makes this quiche absolutely delicious. If you prefer, instead of feta cheese you can use gorgonzola.

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