The secret of this pumpkin quiche is hidden in the balsamic. The pumpkin itself does not have a distinct taste, but if you add enough shallots and balsamico, the filling will get a great sparkle. Quiche will be slightly spicy, sweet and savory and everything on the plate will make sense. In this case, the cheese is excellent, so if you do not eat gruyere, do not worry and prepare the pumpkin quiche from the emmentaler.
Perfect Pumpkin Quiche
13. November 2017
A few quiche recipes are already in your blog, so I'll definitely repeat for those of you who know them ... ( Quiche Loraine, spinach, goat cheese , Whole wheat quiche with asparagus ). You can buy a dough for quiche in every supermarket, of course, but it is easy for the home, and you can prepare it from fresh wholemeal flour, even in organic quality. I have only two practical and key advice for you. If you leave the home dough, do not try to make it into it so that it still leaves cold lumps of butter, which can be a beautiful crunchy lump of the cabinet. It's the same as the sweet version of the fragile dough you can find on the blog. A great helper is the " pastry blender " tool that allows you to bake the butter swiftly in the flour into small pieces without warming it with his hands and getting too loose. When I opened an eshop, this was the product that was the first in a range of products that Kitchenetteshop should have in its "shelves". He's a great helper, and he was not here at all. Also, make sure that the cabbage is pre-cooked, making the dough crisp. Dry beans, rice and / or baking beans can be great for this.)
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1.
In the bowl, prepare all the ingredients for the dough, and using a pastry blender or knife, try to incorporate butter into the dough so that small lumps of cold butter remain in it. (After doughing these doughs of butter make thin slices, making the dough crisp, crunchy and forming crisp chips.) It is important not to make a dough. Once your dough has been able to produce compact balls, you may need extra ice cream spoon, wrap it in the foil and leave it for at least an hour or even a second day in the fridge.
2.
Heat the oven to 190 ° C.
Pour the dried dough into a circle and put it in a friction-molded quiche, ideally the metal that has a loose bottom to allow it to bake the cork into the crunch and easily remove the finished cake without tearing it! Dust the dough with a fork and, if we want to prevent it, we bake the baking paper and fill the beans with the baking and / or the real ones. Prewash for 10 minutes in the oven or when the dough begins to make a mistake. You can also remove the form after about 8 minutes, remove the beans and baking paper and, for a while, take care of the body separately.
3.
Prepare the refill. Fry all the shallots cut into cubes, add a pumpkin cut into 1.5 cm cubes. Rest the pumpkin so slightly softer. Approximately 10 minutes. When it is almost done, add balsamico, mix the mixture occasionally and let the liquid evaporate. You can spread this stuff on a pre-cooked body.
4.
Now mix in the bowl all the ingredients for the cream filling: eg, egg, cream, cheese chopped into small cubes, pinch salt, pepper and pour into the cabinet over the roasted pumpkin base. Bake for about 30 minutes at 175 ° C.
You're done when the cartridge is not completely liquid but still shakes a little if you move the cake. She should stay alive with the golden surface.
