Pumpkin, apple and gorgonzola quiche

We bring you a quiche with a 100% autumnal feel, Pumpkin, apple and gorgonzola quiche . What a combination, right? The contrast between sweet and salty is perfect, and even more so if it includes cheese.

Making this quiche is simple, and the result is truly 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 for a Saturday dinner or as an appetizer in individual portions. It also looks great, so it will also be a key element that will catch the attention of your guests at the table.

Grades

• You can buy the dough if you want to make it really easy for yourself. But it's not that difficult to make it, it will be healthier and tastier.
• You can use white flour, whole wheat flour or a mixture of both.

Ingredients

For the dough:

• 300 g spelt flour
• 100 g cold butter
• 1 Egg
• 1 tablespoon cold water

For the filling:

• 5 Eggs
• 300 g pumpkin
• Olive oil
• 1 apple
• 150 g of gorgonzola
• 1 handful of walnuts
• 1 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon of 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 Mold

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 Le Creuset non-stick baking tray , drizzle with a little olive oil and salt and bake for 10-15min.
3. For the dough, put all the ingredients (cubed butter) in the bowl of your KitchenAid or knead by hand until it is smooth.
4. Roll out the dough between two sheets of baking paper into the shape of your mould. You can either place it on the baking paper underneath or in the rectangular mould greased with a little butter, using the kitchen paper as a helper. Press it down with your fingers until the mould is covered. If it tears a little, simply take a piece of the leftover dough. Cut off the excess (if there is any left over). You can use it to make some decoration.
5. Store the mold with the dough in the refrigerator 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 mould , add ¾ of the chopped gorgonzola and arrange the pumpkin and apple slices in a striking manner. Cover with the rest of the gorgonzola and the walnuts.
8. Lower the oven temperature to 200ºC. Bake for about 25 minutes.
9. While you prepare 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 for a couple of minutes until crispy. Set aside on kitchen paper.
11. Garnish the quiche with these leaves (they are delicious!) and black pepper. Enjoy!

De Buyer Non-Stick Rectangular Mold

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Things you might like to know:

• We have used the De Buyer rectangular non-stick mould to make this quiche, but you can also use the Emile Henry rectangular ceramic mould , which will also be perfect for you.
• To give it a slightly sweeter touch and achieve 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 autumn table .