Quiche with Pumpkin and Cheese
by Editorial Staff
At the height of the pumpkin season, I propose to bake a very bright and incredibly satisfying and tasty quiche, the base for which is made from shortcrust pastry. As a filling – spicy pumpkin and soft cheese in egg filling.
Servings: 10
Cook: 1 hour 30 minutes
Ingredients
For the dough:
- Flour – 350 g
- Butter – 125 g + for greasing the mold
- Egg – 1 pc.
- Salt to taste
- Cold water – 3 tbsp
For filling:
- Pumpkin – 600 g
- Garlic – 2 cloves
- Sour cream – 100 ml
- Fresh rosemary – 2 sprigs
- Olive oil – 5 tbsp
- Eggs – 3 pcs.
- Milk – 60 ml
- Feta or Roquefort cheese – 140 g
- Salt to taste
Directions
- Before preparing the quiche with pumpkin and cheese, prepare the necessary foods according to the list. Any soft cheese – feta, ricotta or roquefort – is suitable for making a pie.
- Cut the pumpkin into slices, peel and seed.
- Place the squash on a foil-lined baking sheet. Drizzle with vegetable oil, sprinkle with chopped garlic and fresh rosemary leaves (can be replaced with dried). Bake at 180 ° C until tender. The finished pumpkin is easily pierced with a knife or fork.
- Chop soft butter with flour.
- Stir in egg, salt and cold water.
- Add flour in portions, kneading the dough, until it is firm and not sticky to your hands. Put the dough in the refrigerator for half an hour.
- Cover the form with parchment. Brush the parchment with a wedge of butter.
- Roll out the dough and place in a mold, making the sides 2.5 cm high.
- To pour, combine eggs, salt, sour cream and milk.
- Pour the filling over the dough and place the pumpkin wedges.
- Chop the cheese slices over the pumpkin.
- Bake the open pumpkin and cheese pie in the oven for about 35 minutes at 180 ° C.
Quiche with pumpkin and cheese is ready. Bon Appetit!
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