PUMPKIN QUICHE

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