Pumpkin and Gorgonzola Quiche

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

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

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

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

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

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.

Preheat the oven to 400 °F.

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

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.

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.

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.

Crumble 100 grams Gorgonzola cheese over the pumpkin puree evenly.

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

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.

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