PUMPKIN QUICHE
Number Of Ingredients 14
Steps:
- La Cachette's Recipe for Pumpkin Quiche (FILLING) Mix pumpkin puree with half and half, cayenne pepper, salt and all the eggs. Pre-cook Pate Brisee (see recipe below) half way and add quiche mix inside. Cook for 30 minutes at 350°F in a convection oven. Sprinkle Parmesan cheese on top and cook another 15 minutes. La Cachette's Recipe for Pate Brisee (CRUST) Place the flour and salt in the bowl of a food processor fitted with the plastic or metal blade. Pulse to mix, and then add the butter and pulse on and off very quickly 4 or 5 times, just until the mixture resembles large breadcrumbs. Remove the cover and drizzle the water evenly over the mixture then pulse again until the dough forms a rough shaggy mass on the center stem. Do not overwork. Bring the dough together into a ball on a lightly floured surface, then wrap well with plastic and refrigerate for at least 3 hours, or overnight. Let stand at room temperature for 30 minutes before rolling out. The dough will keep, tightly wrapped, in the refrigerator for 3 days and in the freezer for 3 months. If frozen, let the dough stand at room temperature for about 3 hours before rolling out. Use as directed in recipe. For vegans, substitute organic margarine for butter. Note: Last week we talked about how to make a garlic confit with 50 raw garlic cloves. One of our listeners wrote to us with a warning about garlic infused oil and it's link to potentially fatal botulism. Some precautions to take in order to avoid botulism in oil infusions are: - Wash all soil-contaminated produce before adding it to an oil infusion - Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil - Keep oil infusions refrigerated in order to retard the growth of any microbes - Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop - When in doubt, throw it out
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Jennifer Moore
[email protected]This quiche is a culinary abomination.
Mitchelle mimi Ntsakisi
[email protected]This quiche is the worst thing I've ever eaten.
Paulinah Sofia
[email protected]This quiche is bland and flavorless.
pennie garcia
[email protected]I would not recommend this recipe to anyone.
Deb Blaisdell
[email protected]This quiche was a waste of time and ingredients.
William Whitted
[email protected]I followed the recipe exactly, but my quiche didn't turn out as well as I hoped. The crust was soggy and the filling was runny.
Saharear Rejon
[email protected]The quiche was a little dry, but the flavors were good.
Faron Denner
[email protected]This quiche was a bit too sweet for my taste, but it was still good.
James Martindale
[email protected]I've made this quiche several times now and it always turns out great. It's a perfect dish for a brunch or lunch.
Hanif Alam
[email protected]This is my new favorite quiche recipe! The pumpkin filling is creamy and flavorful, and the crust is perfectly flaky.
Triggered Nisha
[email protected]I made this quiche for Thanksgiving and it was a huge hit! The flavors were perfect and the crust was flaky and delicious.
Tunisian guy
[email protected]This quiche was easy to make and turned out beautifully. The instructions were clear and easy to follow.
Taiwo Victor
[email protected]I'm not a huge fan of pumpkin, but this quiche changed my mind. The pumpkin flavor was subtle and perfectly balanced with the other ingredients.
aitebiremen joseph
[email protected]Just made this quiche for a potluck and it was a huge success! Everyone loved it, even the picky eaters.
Emilia Bosquez
[email protected]This pumpkin quiche was a hit at my last dinner party! The flavors were incredible, and the crust was perfectly flaky. I'll definitely be making this again.