Blue cheese and pumpkin quiche, an infallible combination for the fall season
Last Updated on
Total: 1 h Diners: 8
I love quiches. I love that crispy crust on the bottom with a juicy, tender filling inside. And I love that they can be left made ahead of time and are the perfect make-ahead recipe. Almost anything goes well in a quiche. I could safely say that any will do but not every combination we can think of.
On this occasion, the sweetness of the pumpkin with the potency of the blue cheese is a winning pairing. Just like the pumpkin and black pudding quiche, which the sweetness of the pumpkin is phenomenal with how strong that sausage normally is. Indeed, pumpkin looks great in this type of savory pies and an example of this is also the pumpkin stuffed as a quiche that replaces the shortcrust pastry for the skin of the pumpkin itself.
It is true that in Spain we have adapted this French recipe in a very good way, but we still need to give them a twist. Undoubtedly, making homemade shortcrust pastry is very important because it gives us a plus to the recipe, but you can also buy a ready-made one. Of course, it is essential that the dough is previously cooked, before being stuffed and baked again, because otherwise we run the risk of leaving it moist and without texture.
For the filling, I think it is great to add some onion/chives/leek poached in butter. Just enough to make it very tender but not too much to change color. Then we will have to work on the amount of cream and egg to add, trying to mix them without putting air in the preparation so that there are no bubbles when baking.
The pumpkin must always be cooked before: either in the microwave covered with plastic wrap or in the oven at low temperature. I recommend not to cook it because it admits water and then it would spoil the texture of the quiche. In addition, I like to mash a little pumpkin in the mixture. I like to leave chunks but I also like to mix it with the cream and eggs. And pepper, abundant, to be noticed.
If you like quiches I leave here some that you should not miss:
Quiche ham, broccoli and cheese. Spinach, mushroom and chorizo quiche. Bacon and onion quiche lorraine. Sausage and peas quiche.
How to make a blue cheese and pumpkin quiche
Ingredients
. Shortcrust pastry, 250 g Onions, 2 pc Butter, 40 g Mild olive oil, 1 tbsp Cream, 250ml Eggs, 5 pc Peeled pumpkin, 400 g Blue cheese La Peral, 150 g Salt, c/s Ground black pepper, c/s
Step 1
Peel the pumpkin, remove the seeds and put it in a bowl with a tablespoon of water. Cover with cling film and cook in the microwave until very tender. Depending on the size of the pumpkin pieces it will take more or less time. Approximately 8 – 10 minutes. Cut the pumpkin into smaller pieces.
Step 2
02 pumpkin quiche
Meanwhile, preheat the oven to 180 ºC with air and static heat. Roll out the shortcrust pastry well with the help of a rolling pin and cover the entire mold with it. Place a piece of baking paper underneath so that it is easy to unmold. Work well to cover the entire mold, sticking all the corners. Prick with a fork. Bake the base for about 12 minutes or until it starts to get hot. Cool completely.
Step 3
Chop the spring onion and poach it with the butter and oil, over very low heat, with a little salt. About 25 minutes until very, very tender. In a bowl beat the eggs mixing them with the cream, add the black pepper and 3/4 parts of the pumpkin and the poached onion. Mix everything well, mashing the pumpkin lightly with a fork, so that it melts in the mixture. Taste for salt and pepper.
Step 4
Add the other part of the pumpkin. Crumble also the cheese either with your hands or chop it with the knife.
Step 5
Cover the cooled base with the quiche mixture. Finish with the cheese pieces arranged all over the savory tart and bake the quiche for about 25 minutes until evenly browned on top. The quiche is done when a toothpick inserted comes out clean.
