Introduction
Cozy fall evenings call for warm and hearty meals, and there’s nothing quite like a slice of Pumpkin & Leek Quiche to bring everyone together. This delightful dish combines the earthy sweetness of pumpkin with the subtle, onion-like flavor of leeks, all enveloped in a creamy, cheesy filling. Whether you’re hosting a gathering or enjoying a quiet night in, this quiche is a crowd-pleaser that captures the essence of autumn.
Detailed Ingredients with measures
- 1 small pumpkin (around 500g), peeled & diced
- 1 leek, sliced
- 2 tablespoons olive oil
- 200g crème fraîche
- 3 large eggs
- 100g grated cheese (your choice!)
- For the Crust:
- 250g all-purpose flour
- 125g butter, diced and cold
- A pinch of salt
- 3 to 4 tablespoons cold water
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
Directions
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté the diced pumpkin and sliced leek until soft. Set aside to cool slightly.
3. In a mixing bowl, combine flour and salt. Cut in the butter until the mixture looks like breadcrumbs. Stir in cold water gradually until a dough forms.
4. Roll out the dough on a floured surface, then press it into a 9-inch tart pan. Prick the base with a fork.
5. Bake the crust for about 10 minutes, then remove from the oven.
6. In another bowl, whisk together crème fraîche, eggs, and grated cheese. Season to taste.
7. Layer the sautéed pumpkin and leek in the baked crust, then pour the creamy egg mixture on top.
8. Pop the quiche back in the oven for 25-30 minutes until golden and set.
9. Allow to cool slightly before slicing and serving!
With its combination of flavors and textures, this Pumpkin & Leek Quiche promises to warm your heart and home this fall. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté the Vegetables
In a skillet, heat the olive oil and sauté the diced pumpkin and sliced leek until soft. Once cooked, set aside to cool slightly.
Step 3: Prepare the Crust
In a mixing bowl, combine the flour and a pinch of salt. Cut in the cold, diced butter until the mixture resembles breadcrumbs. Gradually stir in cold water (3 to 4 tablespoons) until a dough forms.
Step 4: Roll Out the Dough
Roll out the dough on a floured surface to about 1/4 inch thickness. Press it into a 9-inch tart pan and prick the base with a fork.
Step 5: Blind Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove it from the oven.
Step 6: Prepare the Filling
In another bowl, whisk together the crème fraîche, eggs, and grated cheese. Season to taste with salt and pepper.
Step 7: Layer the Quiche
Layer the sautéed pumpkin and leek mixture in the baked crust, then pour the creamy egg mixture over the top.
Step 8: Bake the Quiche
Return the quiche to the oven and bake for 25-30 minutes, or until the top is golden and the filling is set.
Step 9: Cool and Serve
Allow the quiche to cool slightly before slicing and serving.
Notes
Serving Suggestions
This quiche pairs beautifully with a fresh salad or crusty bread.
Storage Tips
Leftover quiche can be stored in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.
Variations
Feel free to customize the filling with other vegetables or cheeses to suit your taste preferences.
Cook Techniques
Preparing the Pumpkin
Start by peeling and dicing the pumpkin into small cubes to ensure even cooking. This allows the pumpkin to become tender quickly when sautéed.
Sautéing Leeks
Slice the leek and sauté it in olive oil. This method helps to develop a sweet and mellow flavor, which pairs well with the pumpkin.
Making the Crust
Use cold butter and minimal handling of the dough to achieve a flaky crust. Cut the butter into the flour until it resembles breadcrumbs before adding cold water.
Baking the Crust
Pre-bake the crust for about 10 minutes to prevent it from becoming soggy after adding the filling. This step helps maintain a crisp texture.
Whisking the Filling
Whisk together crème fraîche, eggs, and grated cheese to create a creamy filling. This mixture binds all the ingredients together and adds flavor.
Layering Ingredients
Layer the sautéed pumpkin and leek evenly in the baked crust before pouring the egg mixture on top. This ensures that every slice has a balanced flavor and texture.
Baking the Quiche
Bake until the quiche is golden and set. Keep an eye on it towards the end of the cooking time to prevent over-browning.
FAQ
Can I use a different type of cheese?
Yes, feel free to substitute with any cheese you prefer! Cheddar, feta, or goat cheese can work well.
Can I make this recipe ahead of time?
Absolutely! This quiche can be prepared in advance and stored in the refrigerator. Reheat it in the oven before serving for the best texture.
What other vegetables can I add?
You can include other vegetables such as spinach, mushrooms, or bell peppers to enhance the flavor and nutrition.
Can I freeze the quiche?
Yes, you can freeze the quiche. Just make sure to wrap it well to prevent freezer burn. Thaw it in the fridge before reheating.
Is this quiche suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat. Just ensure the cheese you use is also vegetarian-friendly.
Conclusion
Enjoy making this comforting Pumpkin & Leek Quiche! It’s perfect for fall gatherings or as a delightful dish any time of year. Dive into the cheesy, veggie-packed goodness that everyone will love.
