I'm thinking that this quiche would be a great addition to any Thanksgiving meal. I made it up last Friday, trying to eliminate another quarter of Hanae's pumpkin. I brought it to a potluck lunch and my friends loved it!
For a quiche 11" (28 cm) in diameter
For a quiche 11" (28 cm) in diameter
- 1 quiche crust
- 1 lb (about 500 g) pumpkin
- 1 tbsp butter
- 3 eggs
- 4 tbsp heavy whipping cream
- salt, pepper, nutmeg
- 3/4 cup (100 g) Gorgonzola Dolce
- Emmentaler (Swiss cheese)
- Roll out the quiche crust, place on a tart pan lined with parchment paper. Punch with a fork.
- Cut the pumpkin into small cubes (peeled, seeds and strings removed: ).
- In a deep pan, melt the butter and sauté the pumpkin cubes on medium-high heat for 5 minutes, stirring from time to time. Add 1/2 cup water, cover and cook for about 15 minutes until tender. Remove the lid and let the water evaporate completely (another 5 minutes). Remove from heat and allow the cooked pumpkin to cool down.
- Whip the eggs and cream together. Season with salt, freshly ground black pepper and freshly grated nutmeg.
- Purée the pumpkin (in a blender, or simply with a fork). Mix in the egg and cream. Spread on the quiche crust. Dice the Gorgonzola cheese into 1/4" x 1/4" cubes and sprinkle evenly on the quiche. Grate Emmentaler on top.
- Bake in a preheated oven at 365F (185 C) for about 40 minutes, until golden. Eat warm (but not hot) as an appetizer with crispy lettuce, or serve as amuse-bouches (in the form of tartlets, see here).
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