Ingredients
- For the Shortbread Dough
- 250 g flour
- 125 g butter (soft, at room temperature)
- 20 g caster sugar
- 1 pinch of salt
- 1 egg
- 1 tbsp water
- A selection of dried herbs
- For the Quiche
- 500 g pumpkin, cubed (or other squash)
- 1 small onion
- 50 g hazelnuts
- 50 g gruyère
- 1 tbsp thyme
- 2 large eggs
- 200 g light cream
- 1 tbsp butter
- Black pepper, salt
Instructions
For the Shortbread Dough
- Before starting, dice the butter and let it soften at room temperature.
- Pour the flour into a bowl. Add 1 pinch of salt and the sugar and mix. Then add the soft butter, diced and mix with fingertips to obtain a grainy consistency.
- Add the egg in order to obtain a compact dough. If needed, add one tablespoon of water. Mix in the dry herbs of your choice. Form a dough and store it in the refrigerator for at least 45 minutes.
For the Quiche
- Blind bake the dough: preheat oven to 180°C. Place your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights (or anything that is heat resistant), for 15 minutes.
- Melt the butter in a skillet, add the squash of your choice over medium-high heat. Add the chopped onion, add salt and pepper and mix. Add a little bit of water and cook covered for 15 minutes until tender. Whisk the eggs together with the cream
and a pinch of salt. Add thyme and pepper. - On the blind-baked dough, layer in the pumpkin mixture, add the hazelnuts. Pour the egg mixture over the fillings, until the crust is filled and add the cheese. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, takes about 30 – 40 minutes.
Recipe & Picture: Paula Soryano
