Le Gruyère AOP pumpkin quiche

90' 60'

Le Gruyère AOP pumpkin quiche is an autumn delicacy that is simply perfect for Thanksgiving. It combines pumpkin's mellow sweetness with Le Gruyère AOP's hearty aroma. This quiche is not only a visual treat with the bright orange colour of the filling but is also a treat for the taste buds. The creamy Le Gruyère AOP gives this quiche an incomparable depth and complexity that harmonises perfectly with the delicate pumpkin. Served as a warming lunch, an elegant supper or an impressive dish for the Thanksgiving buffet, this pumpkin quiche is convincing for any occasion. It is easy to prepare and provides a delicious opportunity to feature seasonal ingredients. With its crispy base and aromatic filling, this quiche will quickly become a favourite to add magic to the festive atmosphere and the taste of autumn on the plate.

Stéphanie Zosso

Ingredients for

Note

Attention changement nombre de personnes

Shortcrust pastry

260 g
flour
160 g
butter
10 g
of salt
60 g
whole eggs
50 g
Gruyère AOP

Filling

200 g
Hokkaido pumpkin
150 g
butternut squash
50 g
shallots
10 g
of peeled garlic
30 g
butter
30 g
dry white wine
250 g
Gruyère AOP
130 g
whole eggs
200 g
35% cream
5 g
of thyme
5 g
rosemary
1 pinch
of salt
1 pinches
of pepper
1 pinch
nutmeg

Preparation

Shortcrust pastry

Dice the butter and keep cool.
Finely grate the Gruyère AOP Réserve.
Mix the flour into the diced butter and use your [fingers] to rub it all in well, until it resembles breadcrumbs.
Then add the remaining ingredients and mix together well.
Wrap in cling film and store in a cool place for one hour.

Filling

Finely chop the shallots and garlic and poach in the butter
Peel and dice the pumpkin and butternut squash, and add to the poaching pan with the herbs.
Add the cream and season to taste. Once the pumpkin is soft, remove the herbs and mix together. Grate 150 g of Le Gruyère AOP into the mixture. If the mixture is too thick, add a little bouillon if necessary.
Allow the mixture to cool, and later, add the whole egg and mix again. Add salt, pepper, and nutmeg to taste and then place the mixture onto the rolled-out pastry.
Grate some Le Gruyère AOP Réserve over the mixture and bake at 180°C (fan oven) for around 40 minutes.
Before serving, grate a generous portion of Le Gruyère AOP over the quiche and enjoy it whilst warm.