Pumpkin and Gorgonzola Quiche

Steps to make

1. 1

   Make pastry dough: Combine flour and butter

   1 min
   

   In a bowl, whisk together 1 ¼ cups all-purpose flour and ¼ teaspoon salt.

2. 2

   Add sage

   1 min
   

   Using your fingers, rub the mixture together until it resembles fine breadcrumbs, then add in 3 finely chopped sage leaves and mix to combine.

4. 3

   Add water

   2 min
   

   Then add 3 tablespoons cold water and bring everything together with your hands. Add the additional water if needed.

5. 4

   Chill dough

   30 min
   

   Roll the dough into a ball, then flatten into a disc. Wrap in plastic wrap and chill in the fridge for 30 minutes.

6. 5

   Roll out dough

   2 min
   

   Remove the pastry dough from the fridge, unwrap, and roll to fit a 9-inch deep pie plate.

7. 6

   Transfer to pie plate and chill

   20 min
   

   Transfer the dough to the pie plate and flute the edge. Prick the dough all over with a fork and chill for 15-20 minutes.

8. 7

   Preheat oven

   Preheat the oven to 400 °F.

9. 8

   Blind bake crust

   20 min
   

   Blind bake the crust for 20 minutes using pie weights or dried rice or beans.

10. 9

    Remove pie weights and continue baking

    5 min
    

    Remove the parchment paper and pie weights and put the crust back in the oven for another 5-10 minutes or until lightly browned. Remove from the oven and set aside to cool.

11. 10

    Whisk together eggs, milk and seasonings

    1 min
    

    In a medium bowl, whisk together 2 eggs and 150 milliliters milk. Season with a small pinch of salt and black pepper to taste. Set aside.

12. 11

    Add pumpkin puree

    1 min
    

    Transfer the pre-baked crust to a baking sheet. Season the pumpkin purée with salt and black pepper to taste. Pour the pumpkin purée into the crust and spread evenly.

13. 12

    Add cheese

    1 min
    

    Crumble 100 grams Gorgonzola cheese over the pumpkin puree evenly.

14. 13

    Pour egg mixture over filling

    1 min
    

    Pour the egg mixture over the filling, making sure it doesn’t overflow the crust.

15. 14

    Bake

    25 min
    

    Transfer the baking sheet with the quiche to the oven and bake for 20-25 minutes or until the top is set and golden brown. Remove the quiche and cool on a wire rack until just warm.

16. 15

    Serve

    

    Garnish the quiche with fried or fresh sage, if you wish, and serve.