Tuesday, November 24, 2009

Pumpkin Gorgonzola Quiche

I'm thinking that this quiche would be a great addition to any Thanksgiving meal. I made it up last Friday, trying to eliminate another quarter of Hanae's pumpkin. I brought it to a potluck lunch and my friends loved it!

For a quiche 11" (28 cm) in diameter
  1. Roll out the quiche crust, place on a tart pan lined with parchment paper. Punch with a fork.
  2. Cut the pumpkin into small cubes (peeled, seeds and strings removed: see here).
  3. In a deep pan, melt the butter and sauté the pumpkin cubes on medium-high heat for 5 minutes, stirring from time to time. Add 1/2 cup water, cover and cook for about 15 minutes until tender. Remove the lid and let the water evaporate completely (another 5 minutes). Remove from heat and allow the cooked pumpkin to cool down.
  4. Whip the eggs and cream together. Season with salt, freshly ground black pepper and freshly grated nutmeg.
  5. Purée the pumpkin (in a blender, or simply with a fork). Mix in the egg and cream. Spread on the quiche crust. Dice the Gorgonzola cheese into 1/4" x 1/4" cubes and sprinkle evenly on the quiche. Grate Emmentaler on top.
  6. Bake in a preheated oven at 365F (185 C) for about 40 minutes, until golden. Eat warm (but not hot) as an appetizer with crispy lettuce, or serve as amuse-bouches (in the form of tartlets, see here).
Happy Thanksgiving to all of you. Thank you so much for reading this blog and for always posting encouraging comments.


Ken Broadhurst said...

I've been reading through your blog and am really enjoying it. I love that you are showing an American audience some of the standards and classics of French home cooking. I'm glad I found you, thanks to Betty C.'s blogs.

Nanr said...

This sounds absolutely delicious! Perfect for a cold winter evening supper in front of the fire. I will make this soon.

I'm enjoying your posts and will be a faithful reader. Thank you for bringing a little of France back into my life. I miss it so!

Estelle said...

Glad you are both enjoying this blog! Thanks for your comments :-)