Pumpkin and goat cheese quiche with salad topping

Name: Pumpkin and goat cheese quiche with salad topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 500 g Hokkaido Pumpkin; 2 TABLESPOONS Rapeseed oil; 7-10 Tbsp salt, pepper; 225 g + some spelt flour; 1 TEASPOON dried thyme; 125 g cold butter; 7-10 Tbsp Butter; 1 Egg Yolk; 3 whole eggs (Gr. M); 125 ml Milk; 100 g Fresh goat cheese; 50 g dried soft tomatoes; 100 g Baby salad mix; 2 Shallots; 40 g Parmesan (piece); 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Walnut oil; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

With or without salad dressing - that is the question here. We recommend the former, because only with a salad mix, dressing and parmesan can the goat's cheese quiche become a real treat.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

500 g Hokkaido Pumpkin
2 TABLESPOONS Rapeseed oil
7-10 Tbsp salt, pepper
225 g + some spelt flour
1 TEASPOON dried thyme
125 g cold butter
7-10 Tbsp Butter
1 Egg Yolk
3 whole eggs (Gr. M)
125 ml Milk
100 g Fresh goat cheese
50 g dried soft tomatoes
100 g Baby salad mix
2 Shallots
40 g Parmesan (piece)
3 TABLESPOONS Lemon juice
3 TABLESPOONS Walnut oil
baking paper
7-10 Tbsp Dried peas

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash pumpkin, cut roughly into slices, remove seeds and dice. Distribute on a baking tray, sprinkle with rape seed oil and season with salt and pepper. Roast in a hot oven for about 25 minutes.
2
For the shortcrust 225 g flour, 1⁄2 TL salt, dried thyme and 125 g butter in pieces with the dough hooks of the mixer crumbly knead. Add 1 egg yolk and 2-3 tbsp. cold water and knead to a smooth dough. Line the bottom of a tart mould (24 cm Ø) with baking paper and grease the rim. Roll out the dough on a floured surface until round (approx. 28 cm Ø). Place in the tart tin, press the edges together. Chill for about 15 minutes.
3
Cover dough with baking paper and weigh down with dried peas. Remove the pumpkin from the oven, bake the tart blind on the lowest shelf for about 15 minutes. Take out, remove baking parchment with dry peas. Continue baking for about 10 minutes.
4
Whisk eggs and milk for the filling. Season with salt and pepper. Put the pumpkin and egg milk in the mould. Spread goat cheese in flakes on top. Bake for about 35 minutes.
5
For the salad cut tomatoes into strips. Sort the lettuce, wash and spin dry. Peel shallots and cut into rings. Slice the parmesan into shavings. Mix lemon juice, salt and pepper. Fold in 3 tbsp. walnut oil. Mix all ingredients. Arrange tart with salad.