Today I come with an other pumpkin recipe suggestion, this time a savory dish. I love quiches, and you know how much I love pumpkin, so this is a perfect combinaton for me. This is a delicious way to present this versatile vegetable. This quiche is suitable for vegetarians, it does not contain bacon. Actually it is not needed, since the pumpkin flavor with the aroma of herbs and the cheese intensity makes it tasty enough you will not need to add anything more. Perfect side dish for a salad or just as a simply snack.
I recomend you use an old cheese such as the Old Amsterdam, Gruyère or Parmesan. You can add the herbs that you like, but rosemary and thyme fits perfect with the pumpkin
Pumpkin Quiche
For the pastry:
100 g butter cold and cubed
100 g all-purpouse flour
1/2 teaspoon slat
a pinch of black peper
1 large egg
For de filling:
1 medium onion
1 garlic, crushed
250 g pumpkin purée
60 g pine nutes
100 g Old Amsterdam cheese, grated (or any other old cheese like Gruyère)
125 g crème fraîche
2 large eggs
a pinch of ground nutmeg
salt and peper
rosemary and thyme chopped
rosemary and thyme chopped
Prepare first the puree. Remove the skin and seeds of a pumpkin, cut into cubes put in baking tray ino a preheated oven at 180 º together with the thyme and rosemary and a pinch of salt if desired, you will add latter salt to the batter also. Bake until it is soft, about 1.5 hour . Once it is cool blend it to a puree.
For the pastry sift the flour and salt, add the butter and pepper and knead with your fingers until the butter is dissolved and the dough is sandy. Add the egg and continue kneading until it forms a ball. If we see that the dough is too sticky add a little bit flour. Wrap it with plastic foil and let rest in the refrigerator 30 minutes.
Preheat the oven heat to 170°.
Cut the onion and chop the garlic. Cook them in a pan and reserve.
In a separate pan toast the pine nuts until lightly roasted. You could do it in the oven but this way it is much faster. Keep them aside .
Roll out the pastry on a light floured surface and line a buttered tin. Beat the crème fraîche and 2 eggs with salt and pepper, the nutmeg, add the pumpkin puree, onion, pine nuts and a third of the cheese. Incorporate everything with a spatula and pour the batter in the tin. Finally cover with the remaining grated cheese .
Bake with the tray in center of oven about 30 minutes or until golden and curd. You can serve immediately or eat once cooled.
If you don't have crème fraîche use heavy cream.
If you are in hurry you can boil the pumpkin and make the puree quicker, but for this dish is better to do in the oven. Likewise it is not necessary to roast the pine nuts, but of course you have a better flavor and texture if they are roasted.
For the pastry sift the flour and salt, add the butter and pepper and knead with your fingers until the butter is dissolved and the dough is sandy. Add the egg and continue kneading until it forms a ball. If we see that the dough is too sticky add a little bit flour. Wrap it with plastic foil and let rest in the refrigerator 30 minutes.
Preheat the oven heat to 170°.
Cut the onion and chop the garlic. Cook them in a pan and reserve.
In a separate pan toast the pine nuts until lightly roasted. You could do it in the oven but this way it is much faster. Keep them aside .
Roll out the pastry on a light floured surface and line a buttered tin. Beat the crème fraîche and 2 eggs with salt and pepper, the nutmeg, add the pumpkin puree, onion, pine nuts and a third of the cheese. Incorporate everything with a spatula and pour the batter in the tin. Finally cover with the remaining grated cheese .
Bake with the tray in center of oven about 30 minutes or until golden and curd. You can serve immediately or eat once cooled.
If you don't have crème fraîche use heavy cream.
If you are in hurry you can boil the pumpkin and make the puree quicker, but for this dish is better to do in the oven. Likewise it is not necessary to roast the pine nuts, but of course you have a better flavor and texture if they are roasted.
Enjoy your week ♥
No comments:
Post a Comment