As I said in a previous post, I had a very strong adversion to pumpkin. That is, until I ate at friend’s house her delicious roasted pumpkin with rosemary. Now I try to incorporate it in my meals as much as possible. While reading around the web, I have noticed that modern Italian cuisine marries pumpking to taleggio. So I have decided to try this interesting matching: the sweetness of the pumpkin, enhanced by the pungent aroma of the taleggio cheese. I thought it would be fantastic in quiche, because of the cremosity of both ingredients. The result was a delicious quiche, that wouldn’t be out of place on a king’s table. If you like strong and unsual flavours, you will definitely love this quiche with pumpkin and taleggio cheese. Even my 23 month old loved it.
Ingredients for 4 portions:
320gr of ready rolled shortcrust pastry
700gr of queen squash
200gr of taleggio cheese
2 large eggs
150gr of half fat creme fraiche
salt and pepper to taste
2 tbsps. of extra-virgin olive oil
- To prepare your quiche with pumpkin and taleggio cheese, start by slicing and peeling the queen squash. Remove all the seeds with a spoon, then cut it in small cubes of about 1 cm side. Gently eat the olive oil in a pan, and finally add the squash. Let cook on low-medium heat until the squash is soft. Roughly puree it with the back of a fork. Set aside.
- Smear with a little butter a 30 cm diametre quiche pan, so the pastry won’t stick to it. Carefully place the shortcrust pastry to line the pan, pressing down gently. With a fork, prickle the base of the flan, then line the pastry with greasproof paper, and finally add some beans or the specially made ceramic balls. Bake in the preheated oven at 180°C/ gas mark 4 for 20 minutes.
- Take the flan out of the oven, and remove the greaseproof paper and the beans. Cut the taleggio cheese in large cubes (about 2-3 cm side), and remove the rind. In a large bowl, beat the eggs with the creme fraiche, then stir in the mashed squash and the taleggio. Season to taste.
- Pour the mixture in the flan, making sure that it won’t overflow. Bake it in the oven at 180°C/ gas mark 4 for about 30 minutes. Let your quiche with pumpkin and taleggio cheese stand for 10 minutes before serving.
You can store in the fridge your leftover quiche with oumpkin and taleggio cheese in an airtight container for 2 days maximum.
This quiche is delicious both cold or warm: it’s ideal for picnics and lunch boxes.