Pumpkin, Apple & Gorgonzola Quiche

We bring a quiche with a one hundred percent autumnal vibe, Pumpkin, apple and gorgonzola quiche. What a combination, right? The sweet-and-salty contrast is perfect, especially if it includes cheese.

Making this quiche is simple, and the result is truly special. The sweetness of the pumpkin and honey contrasts with the intense touch of gorgonzola cheese, all on a shortcrust pastry base, a delicious bite.

This quiche is great both for a Saturday dinner and served in individual portions as an appetizer. Also, it looks very pretty, so it will be a key element that will catch your guests' attention at the table.

Notes

• You can buy the pastry if you want to make it very easy on yourself. But it's not that hard to make, and it will be healthier and tastier.
• You can use white flour, wholemeal flour, or a mix of both.

Ingredients

For the pastry:

• 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 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 Nonstick rectangular mold De Buyer

Preparation

1. Start by preheating the oven to 250 ºC.
2. Peel the pumpkin and cut it into thin slices (about 2 mm thick). Place the slices on a Le Creuset nonstick tray, drizzle with a little olive oil and salt, and bake for 10-15 min.
3. For the pastry, put all the ingredients (butter diced) in the bowl of your kitchenaid or knead by hand just enough until homogeneous.
4. Roll out the dough with a rolling pin between two sheets of baking paper in the shape of your mold. You can place it with the baking paper underneath or in the rectangular mold greased with a little butter, using the baking paper to help. Press with your fingers until the mold is covered. If it tears a little, just use a piece of leftover dough. Cut off any excess (if there is any). You can use it to make a decoration.
5. Keep the mold with the pastry in the fridge while you prepare the filling.
6. Beat the eggs until they have doubled in volume. Add the salt. Chop the gorgonzola. Slice the apple very thinly.
7. Now pour the eggs into the mold, add ¾ of the chopped gorgonzola and arrange the pumpkin and apple slices attractively. Top with the remaining gorgonzola and the walnuts.
8. Lower the oven temperature to 200ºC. Bake for about 25 minutes.
9. Meanwhile prepare the sage (if you want to use it). Heat the butter in a pan over medium-high heat.
10. Add the sage leaves and a pinch of salt and fry them for a couple of minutes until crisp. Drain on kitchen paper.
11. Garnish the quiche with these leaves (they're delicious!) and with black pepper. Enjoy!

Nonstick rectangular mold De Buyer

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Things you'll like to know:

• We used the nonstick rectangular mold De Buyer to make this quiche, but you can also use the ceramic rectangular mold Emile Henry, it will work perfectly too.
• To give it a slightly sweeter touch and achieve a good sweet-and-salty contrast, a good option is to drizzle a little honey on top.
• It's the ideal recipe to serve on a perfect autumn table.