Quiche with Pumpkin and Gorgonzola

Hearty minced cheese dough pie with cream filling, pumpkin, and spicy gorgonzola.

Cook: 3 hours 10 minutes

Ingredients

Cheese chopped dough:

• 150 g premium wheat flour
• 150 g whole wheat flour
• 1 / 2-1 teaspoon salt
• Cut 150 g very cold butter into small cubes
• 60g cold cheddar or similar cheese, grated
• Grate 40 g cold parmesan or other similar cheese
• 1 cold chicken egg, category C1

Filling with pumpkin and gorgonzola:

• 900 g pumpkin, peel and cut into 2 cm cubes
• 2 tablespoon olive oil
• salt to taste
• ground black pepper to taste
• 1 leek stalk, cut into rings
• 500 ml cream 20%
• 8 eggs category C1
• Grate 40 g Parmesan
• 120 g gorgonzola chop

Directions

1. Cheese chopped dough: Mix flour and salt and place in freezer for 30 minutes. Put flour and butter in the processor bowl, crush into crumbs in a pulse mode.
2. Add cheese and egg, mix until the mass begins to collect into a ball. Turn off the processor immediately, transfer the dough to the mat, quickly knead with cold hands, press down to make a disc. Cover with a second baking mat or parchment and quickly roll out into a circle slightly larger than the bottom of the mold + the height of the walls.
3. Transfer the dough into the mold quickly and accurately. It is convenient to do this with a lower mat. Press to the bottom and sides. Chop the bottom with a fork often. Cut off or fold over the edge of the mold excess dough (see recipe notes). Cover with foil and put in the freezer for 2-3 hours or overnight.
4. Preheat oven to 160 degrees. Bake the quiche base for 20-25 minutes until golden brown. Remove from oven and cool slightly. Pumpkin and gorgonzola filling: While the dough is cooling, preheat the oven to 200 degrees. Pour 1 tablespoon over the pumpkin. olive oil, add salt and pepper, mix. Place on a baking sheet covered with parchment or silicone mat, bake for about 20 minutes until golden brown.

   

5. When the dough is in the oven, cook the onion and the sauce. Heat a frying pan with olive oil over medium heat, add leeks, salt, and pepper. Cook until the onions are tender. Mix eggs with grated Parmesan in a bowl. Bring the cream to a boil, immediately remove it from heat. Slowly, stirring constantly with a whisk, pour the hot cream into the egg-cheese mixture.
6. Reduce the oven temperature to 160 degrees. Spread the pumpkin, onion, and half of the gorgonzola over the baked bases, spread the filling evenly, add the remaining cheese on top. Bake on a medium oven shelf for 45-50 minutes. To check if the filling is baked, you can make a cut in the center of the cake with a thin knife and see if there is any liquid inside.
7. Cool the quiche a little and serve warm. You can also bring it to room temperature, then refrigerate and reheat before serving.

   

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