Quite simply put, this quiche is a flavour explosion. It’s moorish and tasty, relaxed enough for any time yet fancy enough for catering for a crowd. That said, when I make this, I do not want to share it. I want it to last few a few meals plus be able to cut some thin slices to snack on during the day. I’m greedy like that.
It’s a luxurious combo of flavours, no question. This is not budget dining nor lazy baking. Don’t let that deter you. If you are catering for a crowd, they will think you are tres clever. My advice though is keep it all for yourself because this will feed the household for a few days, depending on your greed levels of course. I don’t want to judge, but I will… ’cause, er, judging is fun. Obviously.
- 200g plain flour
- Pinch of salt
- 100g butter, at room temperature, diced
- 60g ice cold water
- 1/2 grey pumpkin, peeled and deseeded
- 2 stalks rosemary
- 4 eggs
- 70 g pure cream
- 70g cream cheese
- 150g smoked trout
- 100g feta, cubed
- a knob of butter
- Loose-bottom tart tin
- Roasting tray
- baking paper
- Preheat the oven to 200 degrees
- Chop the pumpkin into small cubes.
- Line a roasting tray with baking paper and spread the pumpkin around so they aren’t touching.
- Drizzle with a decent lug of olive oil and season them with salt, pepper and rosemary sprigs.
- Mix them round till they are well coated with oil.
- Roast in the oven for about 25 mins. No need to cook them to mushy – they will continue cooking later.
- While the pumpkin bakes, sift the flour and salt into the TMX bowl.
- Combine 5 secs/speed 4, till it resembles fine breadcrumbs
- With the motor running on speed 5, slowly add the water through the lid (no more than a few seconds).
- Knead 30 secs/ /
- Press the dough into the pastry tin coming slightly up over the scalloped edges
- Prick the base with a a fork
- Chill in the fridge for 20 minutes
- Line the chilled pastry case with baking paper, fill with ceramic baking beans or uncooked rice.
- Blind bake in the oven for 10–15 minutes.
- Remove the paper and beans, then bake for a further 5–8 minutes until golden.
- Trim the excess pastry with a sharp knife
- To the TMX bowl, add the eggs, cream, cream cheese, salt and pepper on 10 secs/speed 6.
- To the frypan, add a knob of butter and heat till just nutty brown then quickly toss in the sage
- Remove from the heat as soon as the sage has crinkled up
- Into the pastry case, spread the pumpkin, sage (keep a couple of pretty ones aside), feta and flake in the trout using your fingers
- Pour the egg mixture over the top
- Carefully place the pretty sage leaves that you kept aside in the centre
- Bake15-20 minutes till golden