Pumpkin, apple and gorgonzola quiche

We bring a quiche with a 100% autumn air, pumpkin, apple and gorgonzola quiche . What combination, right? The contrast between sweet and salty is perfect, especially if they include cheese.

Preparing this quiche is simple, and the result is really special. The combination of sweet pumpkin and honey contrasts with the intense touch of gorgonzola cheese, all on a bed of shortcrust pastry, a delicious bite.

This quiche is great both for dinner on a Saturday and as an individual appetizer. In addition, it has a very beautiful appearance, so it will also be a key element that will attract the attention of your guests at the table.

Grades

• You can buy the dough if you want to make it very easy. But it is not so difficult to make it either, it will be healthier and tastier.
• You can use white, whole wheat flour or a mixture of them.

Ingredients

For the mass:

• 300 g spelled flour
• 100 g cold butter
• 1 egg
• 1 tablespoon cold water

For the filling:

• 5 eggs
• 300g pumpkin
• Olive oil
• 1 apple
• 150g gorgonzola
• 1 handful of walnuts
• 1 teaspoon salt
• freshly ground black pepper
• 1 tablespoon honey

For the sage (optional)

• 12 fresh sage leaves
• 1 teaspoon butter
• 1 pinch of salt

KitchenAid Artisan food processor and De Buyer non-stick rectangular pan

Preparation

1. Start by preheating the oven to 250ºC.
2. Peel the pumpkin and cut it into thin slices (about 2mm thick). Place the slices on a non-stick Le Creuset tray , drizzle with a little olive oil and salt and bake for 10-15min.
3. For the dough, put all the ingredients (diced butter) in the bowl of your kitchenaid or knead the essentials by hand until it is homogeneous.
4. Stretch the dough with a rolling pin between two sheets of baking paper in the shape of your mold. You can put it with the baking paper underneath or in the rectangular mold greased with a little butter, helping you with the kitchen paper. Press down with your fingers until the mold is covered. If it breaks a bit, just grab a piece of leftover dough. Cut what is left over (if there is something left over). You can use it to make some decoration.
5. Store the mold with the dough in the fridge while you prepare the filling.
6. Beat the eggs until they have doubled in volume. Add the salt. Chop the gorgonzola. Cut the apple into thin slices.
7. Now pour the eggs into the mold , add ¾ parts of the chopped gorgonzola and arrange the pumpkin and apple slices in an attractive way. Top with the rest of the gorgonzola and the walnuts.
8. Lower the oven temperature to 200ºC. Bake for about 25 minutes.
9. While preparing the sage (if you want to use it). Heat the butter in a skillet over medium-high heat.
10. Add the sage leaves and a pinch of salt and fry them for a couple of minutes, until they are crisp. Reserve on kitchen paper.
11. Garnish the quiche with these leaves (they are delicious!) and with the black pepper. Enjoy!

De Buyer non-stick rectangular pan

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Things you will like to know:

• We have used the De Buyer rectangular non-stick mold to make this quiche, but you can also use the Emile Henry rectangular ceramic mold , it will also be ideal for you.
• To give it a slightly sweeter touch and get a good contrast between sweet and salty, it may be a good option to sprinkle a little honey on top.
• It is the ideal recipe to serve on a perfect autumnal table .