Pumpkin and Gorgonzola Quiche

Name: Pumpkin and Gorgonzola Quiche
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 store-bought tart dough (pâte brisée); 1 small pumpkin; 1 small red onion (about 35g); 50g gorgonzola (dolce); 150g sour cream (fermented; 25% fat); 50ml milk (or 15% sweet cream); 2 eggs; 1 tablespoon oil; salt, black pepper, a little dried thyme; pumpkin seeds

December 1, 2016

Appetizers Lacto-Ovo Vegetarian Recipes Cheese Vegetables

Goodbye, autumn!

I ate a similar quiche once at A la Tarte. Since then I haven't found it on their menu, so I made my own version. This is a quick version with store-bought dough, because last night there really wasn't time to prepare doughs. The crust turned out ok, but I decided to find a homemade crust version that doesn't involve fraisage and chilling the dough in the refrigerator. Something instant, if possible 😋 At A la Tarte they used a more neutral cheese, but my version has gorgonzola, which goes well with the sweetness of the pumpkin.

Ingredients

1 store-bought tart dough (pâte brisée)
1 small pumpkin
1 small red onion (about 35g)
50g gorgonzola (dolce)
150g sour cream (fermented; 25% fat)
50ml milk (or 15% sweet cream)
2 eggs
1 tablespoon oil
salt, black pepper, a little dried thyme
pumpkin seeds

Servings: 4

How to prepare pumpkin and gorgonzola quiche

Cut the pumpkin into cubes of about 1 cm. Sprinkle with salt. Bake in the oven preheated to 180°C (360°F) for 15-20 minutes (check one cube to make sure it's fully cooked). Let cool.
* for one tart it's enough to fill half of the baking tray with pumpkin cubes and bake them
In a 20 cm diameter pan (straight or fluted sides) place the dough and cut off the excess that goes beyond the edge. Lightly press the dough on the edge. Bake without filling for 15-20 minutes at 180°C (360°F) (until the edges are lightly golden and the bottom is dry).
In a pan, heat the oil and sauté the diced onion just until it softens a bit. Sprinkle with a little crumbled dried thyme.
On the bottom of the tart, sprinkle the sautéed onion. Then sprinkle enough roasted pumpkin cubes to cover the bottom and be snugly packed. Break the gorgonzola into pieces and sprinkle over the pumpkin. Grind black pepper on top.
Beat the eggs together with the sour cream, milk and salt. Pour this mixture over the filling.
Sprinkle some pumpkin seeds on top.
Bake the tart at 180°C (360°F) for 35-40 minutes, until pleasantly golden on top.
Remove from the pan and cut after it cools for 15 minutes. It's good reheated.