Spicy Pumpkin Quiche with Goat Cheese

Spicy pumpkin quiche

This weekend is all rainy. So I decided I want to try some new things in the kitchen. Pumpkin is kind of a new territory for me that needs to be discovered and the Hokkaido was waiting in the kitchen for more than a week now until this morning I decided to make a pumpkin Quiche. A spicy orange and yellow Quiche.

The season has changed so fast. Last weekend we were sitting outside in the sun having ice cream and this weekend you need a coat, a scarf and gumboots. It has been raining all day. But I think it’s nice for change. Getting all comfortable at home, being lazy and preparing nice snacks to lounge on the sofa. Well for a couple of days it’s nice I guess.

So I made a pumpkin quiche. The quiche has a very nice colour because of the pumpkin obviously but also because I used turmeric, which became one of my favourite spices recently. I also added dried chillies, which give the quiche a nice heat. The soft Hokkaido and the smooth goat cheese are a nice complement.

Hokkaido for Quiche

Veggies in Quiche pan

Hokkaido

What you need for the pastry:

  • 150g whole wheat flour
  • 2 eggs
  • 100 g butter
  • 1/2 teaspoon salt
  • What else do you need:

  • 1 small Hokkaido pumpkin, peeled and cut into chunky pieces
  • 2 leeks, sliced
  • A good handful of fresh basil leaves
  • 200g sour cream
  • 2 eggs
  • 150 goat cheese
  • Ground nutmeg
  • ½ teaspoon turmeric
  • 5 dried chillies, finely chopped
  • Pepper and salt
  • Steps:

  • Combine flour, butter, salt and eggs in a bowl
  • Mix with a blender (dough hook) and then knead the dough with your hands until smooth
  • Form a little dough ball, wrap it in plastic foil and put into the fridge for one hour
  • Roll out the dough on a workplate
  • Grease the Quiche pan and lay out the dough
  • Roast the pumpkin pieces gently over medium heat for about ten minutes
  • Preheat oven on 180°C
  • Combine sour cream with the cheese, eggs and spices and stir well until smooth
  • Put the hot pumpkin pieces in the Quiche pan and then add the leek slices and scatter the basil leaves on top
  • Pour the egg-cheese-sour-cream-mix on top and put the pan into the oven for about 30 minutes
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    5 thoughts on “Spicy Pumpkin Quiche with Goat Cheese

    1. trek

      1 small Hokkaido pumpkin, peeled and cut into chunky pieces

      doesn’t really give me a good idea about how much pumpkin is needed. And what’s a “hokkaido” pumpkin, anyway?

    2. trek

      I forgot to tell you how well mine turned out… I used butternut squash… and – get this – I made my own pasty shell – first time!! This is a good recipe to use for a “base”… as with many things, anyone can choose various ingredients. Tom

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