A heartwarming quiche creation made out of pumpkin, leek, fresh goat cheese and nuts into a rosemary crust.
For the dough:
250gr of flour (mix half whole grain, half white)
60ml of olive oil
200ml of water
1/2 pumpkin and/or butternut squash
2 big onions
Molasses or Cane sugar
Fresh goat cheese
Hazelnut and/or walnuts
Make the dough. Mix all of the ingredients well until you get a even ball of dough. Flatten the ball slightly, put it on a plate and place it in the fridge.
Make the filling. Prepare a little marinade mixing the balsamic vinegar, the molasse, olive oil, salt, pepper. Slice the pumpkin and squash into 5mm slices. Place the slices into the marinade. With the onions, cut slices of about 5mm. In a pan, pour a little bit of olive oil and add the oignon slices. Pour some molasses on top, salt and pepper. Flip the oignon slices until coloured and caramelised. Keep them on the side. In the same pan, add the pumpkin slices, grill them on both side for about 2min each pouring the rest of the marinade on top.
Make the quiche appareil. Mix the cream, the grated cheese and the
Preheat your oven at 180°C.
Back to the dough. take it out from the fridge. With some flour on the table, roll the dough. Place it on an oiled/flouered form.
Spread some mustard on the bottom of the dough. Pour the leek, onions, pumpkin onto. Add the nuts. Pour the « appareil » with the cream, the grated cheese and the egg all over. Add the fresh goat cheese. Fold the sides of the dough.
Place the quiche in the oven for about 30/40 min at 180°C
Serve it with some green salad and vinaigrette.