PUMPKIN QUICHE

PUMPKIN QUICHE image

Number Of Ingredients 14

Previous Next

Ingredients

FILLING
La Cachette's Recipe for Pumpkin Quiche
2 cups of fresh pumpkin puree (not fresh out of the can!)
2 cups of half and half
1/8 tsp cayenne pepper
1 tsp salt
5 whole eggs
4 Tablespoons Parmesan cheese
CRUST
La Cachette's Recipe for Pate Brisee
9 ozs all purpose flour (about 1 ¾ cup)
Pinch of fine sea salt
4 1/2 ozs (1/2 cup plus 1 Tablespoon) very cold unsalted butter, cut into small cubes
¼ cup cold water

Steps:

La Cachette's Recipe for Pumpkin Quiche (FILLING) Mix pumpkin puree with half and half, cayenne pepper, salt and all the eggs. Pre-cook Pate Brisee (see recipe below) half way and add quiche mix inside. Cook for 30 minutes at 350°F in a convection oven. Sprinkle Parmesan cheese on top and cook another 15 minutes. La Cachette's Recipe for Pate Brisee (CRUST) Place the flour and salt in the bowl of a food processor fitted with the plastic or metal blade. Pulse to mix, and then add the butter and pulse on and off very quickly 4 or 5 times, just until the mixture resembles large breadcrumbs. Remove the cover and drizzle the water evenly over the mixture then pulse again until the dough forms a rough shaggy mass on the center stem. Do not overwork. Bring the dough together into a ball on a lightly floured surface, then wrap well with plastic and refrigerate for at least 3 hours, or overnight. Let stand at room temperature for 30 minutes before rolling out. The dough will keep, tightly wrapped, in the refrigerator for 3 days and in the freezer for 3 months. If frozen, let the dough stand at room temperature for about 3 hours before rolling out. Use as directed in recipe. For vegans, substitute organic margarine for butter. Note: Last week we talked about how to make a garlic confit with 50 raw garlic cloves. One of our listeners wrote to us with a warning about garlic infused oil and it's link to potentially fatal botulism. Some precautions to take in order to avoid botulism in oil infusions are: - Wash all soil-contaminated produce before adding it to an oil infusion - Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil - Keep oil infusions refrigerated in order to retard the growth of any microbes - Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop - When in doubt, throw it out

*** Explore more PUMPKIN QUICHE Recipes »

Comment
Leave a comment

Donna Schultze

[email protected]

This is the best pumpkin quiche I've ever had! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again and again.

Afan Usman

[email protected]

This quiche was so easy to make and it turned out so well! I was really impressed with how flavorful it was. I will definitely be making this again.

nivah cheruto

[email protected]

I'm not a huge fan of pumpkin, but this quiche was surprisingly good. The spices really complemented the pumpkin and made it a savory dish. I'll definitely be making this again for my next brunch party.

Rabina Yadav

[email protected]

This quiche was delicious! The flavors were perfectly balanced and the crust was flaky and delicious. I will definitely be making this again.

Md idris Rana

[email protected]

This quiche was easy to make and it turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.

S Sajon

[email protected]

I made this quiche for a potluck and it was a huge hit! Everyone loved it. I will definitely be making this again.

Rick Paquette

[email protected]

This quiche was a little too sweet for my taste, but it was still good. I think I would cut back on the sugar next time.

Rajib Ahmed

[email protected]

I've made this quiche several times now and it's always a crowd-pleaser. The flavors are amazing and the crust is always flaky and delicious. I highly recommend this recipe!

Sumi Rani Roy

[email protected]

This is the best pumpkin quiche I've ever had! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again and again.