Pumpkin Quiche with Roquefort

Name: Pumpkin Quiche with Roquefort
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 125 g butter, cold; 125 g cheese, blue; 150 g cream, whipped; 4 eggs; fat; 250 g flour; flour for rolling out; 2 garlic cloves; 700 g Hokkaido squashes; legumes for blind baking, dried; 150 ml milk; 5 tbsp olive oil; 1 bunch parsley, flat-leaf; pepper, freshly ground; 2 rosemary sprigs; 1 tsp sea salt; 5 tbsp water

Original title: Kürbis-Quiche mit Roquefort

Main course Pie or tart Autumn French Vegetarian Baking Oven

Added by SmokySous58

Be the first to upload an image for this recipe

No ratings yet

Total time: 1h 30m

Savory pumpkin quiche with fine Roquefort, fresh rosemary, and crisp shortcrust pastry. A vegetarian treat for 8 slices.

This recipe is shown in a translation. Original language: Deutsch.

Ingredients

Portions

butter, cold 15.63 g
cheese, blue 15.63 g
cream, whipped 18.75 g
eggs 0.5
fat
flour 31.25 g
flour for rolling out
garlic cloves 0.25
Hokkaido squashes 87.5 g
legumes for blind baking, dried
milk 18.75 ml
olive oil 0.63 tbsp
parsley, flat-leaf 0.13 bunch
pepper, freshly ground
rosemary sprigs 0.25
sea salt 0.13 tsp
water 0.63 tbsp

prepare

prick the base with a fork, line with parchment paper, and spread the baking beans on top

blind bake

bake on the lowest rack

25 min

finely chop

mix

brush

arrange the wedges on a baking sheet and brush with the seasoned oil

prebake

parbake in the oven at the same temperature

25 min

whisk together

top

remove the baking beans and parchment paper, arrange the pumpkin wedges, pour over the egg-cream mixture, and sprinkle with cheese and parsley

bake

bake at the same temperature until the egg-cream mixture is set and firm

25 min

slice and serve

cut into pieces and serve warm or cold

whisk together

knead

quickly knead into a smooth dough

cool

cover and chill

preheat

200°C

roll out

roll out on a floured work surface 3–4 mm thick, slightly larger than the pan

place in baking dish

place into the pan, press the edges, and trim excess dough

sea salt

0.06 tsp

eggs

0.13

water

0.63 tbsp

flour for rolling out

legumes for blind baking, dried

olive oil

0.63 tbsp

sea salt

0.06 tsp

whisked egg

chilled dough

preheated oven

rolled-out dough

batter in pan

prepared dough base

blind-baked dough base

chopped rosemary

seasoned oil

parbaked pumpkin wedges

egg-cream mixture

served pumpkin quiche

flour

31.25 g

sift

butter, cold

15.63 g

cut

cut into small flakes

fat

grease

grease the tart pan

garlic cloves

0.25

peel

rosemary sprigs

0.25

strip

Hokkaido squashes

87.5 g

cut up

cut into wedges, peel, and remove seeds

parsley, flat-leaf

0.13 bunch

finely chop

rinse, shake dry, and finely chop the leaves

cheese, blue

15.63 g

crumble

eggs

0.38

cream, whipped

18.75 g

milk

18.75 ml

sea salt

pepper, freshly ground

Comments

Loading comments...