Pumpkin Quiche with Taleggio and Crisp Sage

by eat in my kitchen

Pumpkin Quiche with Taleggio and Crisp Sage

A quiche was one of the first savoury recipes that I made on my own and actually enjoyed. Learning to cook takes time but once you succeed, you get hooked on it. Whenever friends and family asked me to chip in with a dish for a birthday party, I used to make my quiche and felt more than happy about the applause I got for it. In the beginning, I used a more basic filling of leeks, tomatoes, and thyme, but then I got experimental: be it my Italian fennel tart, the combination of artichokes, olives, and Gruyère, spinach and gorgonzola, or green beans and ramps – I love them all. There are boundless possibilities to follow the seasons and your mood. However, its greatest quality is the buttery, flaky, utterly tempting pastry base. It’s light and crisp and tastes so good that it wouldn’t even need any topping.

One of the best ways to enjoy a quiche, is at a picnic on a lazy summer’s day, but the warmer season is still far away, so I choose a filling that fits the cold and moody weather of March and goes well for a Sunday brunch with friends. I go for pumpkin, Taleggio, and crispy sage leaves fried in butter. It’s pure comfort food. Usually, I like my quiche recipes warm or cold, I have no preference, but this recipe here is best when it’s still warm. The soft cheese spreads its aroma and sinks into the sweet squash and woody-earthy sage. It’s happy-making food.

I developed this quiche recipe for the West Elm blog, where you can also find this recipe and the long (!) wooden chopping board, the linen napkin, and stoneware plates. This post was sponsored by West Elm to make my kitchen a little prettier!

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

Pumpkin Taleggio Quiche with Crisp Sage

Makes a 30cm / 12″ quiche.

For the filling

seeded pumpkin, peeled butternut squash or Hokkaido with skin, 600g / 1 1/3 pounds
olive oil 1 tablespoon
flaky sea salt
ground pepper
organic eggs 3
heavy cream 125ml / 1/2 cup
sour cream 175g / 3/4 cup
fine sea salt 1 teaspoon
nutmeg, preferably freshly grated, a generous amount
Taleggio (or another aromatic semi-soft cheese), diced, 150g / 5 ounces
butter 3 tablespoons
large fresh sage leaves 50
black peppercorns, crushed in a mortar

For the pastry

plain flour 260g / 2 cups
salt 1 teaspoon
butter, cold 130g / 4 1/2 ounces
organic egg 1

Preheat the oven to 200°C / 400°F (conventional setting). Line a large baking dish with parchment paper.

Cut the pumpkin into 5cm / 2″ wedges and place them in the lined baking dish. Drizzle with the olive oil, use your hands to toss and coat the squash in the oil. Sprinkle with flaky sea salt and pepper and roast for 15 minutes. Turn the squash wedges over and continue roasting for about 15 minutes or until golden brown and soft when pricked with a fork. Cut the wedges in half lengthwise and set aside.

For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 12 minutes.

Place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 30 cm / 12″ quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 minutes or until golden. If the dough bubbles up, push it down with a fork.

Take the baking dish out of the oven and set the temperature down to 180°C / 350°F.

For the filling, whisk the eggs, heavy cream, sour cream, salt, pepper and nutmeg.

Arrange the pumpkin in a circle on top of the pre-baked pastry and sprinkle with the taleggio. Pour the egg-cream mixture over the squash and bake for about 55 minutes or until golden brown, the top should be firm.

While the quiche is in the oven, cook the sage: Lay a kitchen paper on a large plate. Heat the butter in a large, heavy pan on medium-high heat. When the butter is sizzling, spread the sage in the pan and roast for about 20 seconds or until golden, turning the leaves gently once or twice. Mind that they don’t become dark. Take the pan off the heat and immediately transfer the sage leaves to the plate lined with kitchen paper.

When the quiche is done, let it cool for 10-15 minutes, then cover with the sage leaves and sprinkle with crushed pepper, serve warm.

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

 

Pumpkin Quiche with Taleggio and Crisp Sage

 

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